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
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