Ingredients
2
1/2 lb medium yellow-fleshed potatoes such as Yukon Gold
1
tbsp whole-grain or coarse-grained mustard
1
tbsp white-wine vinegar
2
tsp finely chopped drained bottled capers
3
tbsp finely chopped shallot (1 large)
1/2
cup extra-virgin olive oil
1/3
cup chopped fresh flat-leaf parsley
Directions
1.
Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
2.
While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
3.
Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.
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