DANISH POTATO SALAD WITH CAPERS AND MUSTARD (for six)

3 pounds medium Yukon gold potatoes (six or seven, each about 3 inches in diameter — choose potatoes that are all about the same size to ensure even cooking)

½ cup finely chopped fresh chives or green onion tops

½ cup chopped fresh parsley

2 tablespoons drained capers

3 tablespoons white wine vinegar

1 tablespoon caper liquid from jar

1 teaspoon coarse-grained Dijon mustard

½ cup extra-virgin olive oil

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1. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain potatoes; cool 30 minutes.

2. Peel potatoes, if desired; cut into 1/3 inch thick slices. Place potatoes in a large bowl and add chives, parsley and capers.

3. Combine vinegar, caper liquid and mustard in a small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes and toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

from Bon Appetit Magazine, July, 2004