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Wash the potatoes and boil them (whole, skin on) in salted water until fork tender, about 20–25 minutes. Drain and let cool slightly.
While the potatoes are cooling, whisk together the vinegar, mustard, and a pinch of salt in a bowl. Slowly whisk in the olive oil to emulsify.
Stir in the chopped shallot or red onion, parsley, and capers or pickles if using.
Peel the potatoes (optional) and cut into bite-sized chunks while still warm.
Gently toss the warm potatoes with the vinaigrette. Season with salt and pepper to taste.
Let the salad sit for at least 30 minutes before serving, so the flavors meld.
Serving and Storage Tips
Serve slightly warm or at room temperature.
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.
Variations
Add chopped hard-boiled eggs for extra richness.
Mix in green beans or blanched peas for added color and texture.
Replace parsley with dill or chives for a different herbal twist.
FAQ
Q: Can I make this salad in advance?
A: Yes, it's even better when made a few hours ahead to allow the flavors to develop.
Q: Can I use mayonnaise instead of vinaigrette?
A: This version is vinaigrette-based, but you can replace the vinaigrette with a mayo-based dressing for a creamier salad.
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