Strabanzer Photography

My take on a recipe by Suzy at mustard-potato-salad

For the Potatoes

• 1 ½ lb small potatoes such as new potatoes, Yukon gold, or red potatoes

• 1 teaspoon salt

• ¼ cup chopped red onions

• ¼ cup fresh chopped parsley

• ¼ cup chopped dill

• 2 tablespoons capers, drained

Dijon Vinaigrette

• ⅓ cup extra virgin olive oil

• 2 tablespoon white wine vinegar

• 2 teaspoon Dijon mustard

• ½ teaspoon black pepper

• ¼ teaspoon ground coriander

METHOD:

1. Scrub the potatoes with a stiff brush to get rid of any dirt.

2. Cut the potatoes into 1/8th inch slices, discarding any discolored areas. Add the slices to a pot of water so they don’t turn black.

3. When ready to cook, discard the soaking water, rinse the potatoes in cold water, and add fresh water to cover the potatoes by a good ½ to 1 inch.

4. Bring the potatoes to a boil.

5. Add salt.

6. Turn the heat down and allow the potatoes to simmer for about 6 minutes or so, testing with a fork. Don’t overcook – they will become mushy.

7. While the potatoes are boiling, combine all the vinaigrette ingredients in a small bowl and whisk until well-combined.

8. When the potatoes are ready, drain the potatoes in a colander.

9. Transfer the potatoes to a mixing bowl (or the bowl you’re going to serve in (*)) and while they are still hot pour the Dijon dressing over them. Gently toss them to coat them evenly with the dressing.

10. Add half the onions, fresh herbs, and capers and turn over gently to expose the lower potatoes.

11. Add the remaining onions, herbs, and capers and toss gently.

12. Allow the potatoes to marinade for 15 to 30 minutes. (You can refrigerate them, but allow them to come back to room temperature before serving.)

13. If you prepared the potatoes in a mixing bowl, carefully transfer them to the serving bowl or platter. If you prepped them in the serving bowl carefully clean the top edge with paper towel so the bowl doesn’t look “messy”.

(*) I recommend prepping them in the serving bowl. It lessens the amount of moving the potatoes and thus lessens the damage to them.