This is J.’s favorite potato salad (I like my dad’s more traditional mayo-dressed version the best) and it’s great for the summer because without mayo, it can sit on a picnic table for a while. We make it a couple of times each summer. This is one of the only dishes we cook at home where J. actually looks forward to leftovers.
I buy thin-skinned, medium-sized red potatoes, but pretty much anything other than a Russet (baking) potato will do the trick.
J.’s technique is to boil the potatoes whole and then cut them into chunks after they’re cooked. I normally do it the other way around. I’ve never really noticed a difference in flavor or texture (but with my way you won’t burn your hands) so do whichever works for you.
Mustard Vinaigrette Potato Salad
Adapted from French Potato Salad in The Joy of Cooking
2 lbs. new red potatoes
6 Tbsp. white wine vinegar
1/4 c. scallions, minced (or sub chives, shallots, or red onion)
2 Tbsp. capers, drained
1 Tbsp. whole-grain mustard
1/4 c. fresh parsley, finely chopped
2 Tbsp. fresh dill, finally chopped
6 Tbsp. olive oil
salt and pepper to taste
Cook potatoes in salted, boiling water for about 20 minutes, or until they are fork tender. If your potatoes are large, they could take up to 30 minutes to cook through. Drain potatoes, and set aside. When they are cool enough to handle, quarter each potato (or cut into large chunks) and place pieces in a large bowl.
In a medium bowl, whisk together remaining ingredients. Pour over the still-warm potatoes and mix to combine. Adjust salt and pepper to taste. Serve warm or at room temperature.