1 ½ pounds medium purple potatoes

Kosher salt

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1 shallot, minced

1 tablespoon capers

¼ cup minced Italian parsley

3 tablespoons extra virgin olive oil

Freshly ground black pepper

 

Place the potatoes into a large pot and add enough water to cover by several inches. Add several large pinches of salt. Bring to a boil and simmer for 15 to 20 minutes, or until the potatoes are cooked through. Using a slotted spoon, transfer the potatoes to a plate. Let rest for about 15 minutes, or until just cool enough to handle.

 

Combine the vinegar, mustard, shallot, capers, and parsley in a food processor and pulse a few times to combine. With the motor running, add the oil in a thin stream. Dice the potatoes when they are cool enough to handle. Toss together the potatoes and dressing in a large bowl. Season to taste with salt and pepper, transfer to a serving bowl, and serve immediately.

 

Serves 4 to 6. Also good with Yukon Gold or red potatoes instead of purple potatoes. Boiled potatoes absorb dressing best when they’re still hot, so don’t let them cool too much before dressing them. This salad is tasty at room temperature or even chilled, but it’s most delicious served right away, while it’s still warm. Keeps for a couple of days tightly sealed in the refrigerator.