Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs new potatoes, ((baby potatoes))
  • 1 tsp salt
  • 3 tbsp olive oil, (extra virgin)
  • 2 tbsp finely chopped fresh chives, (plus more for garnish)
  • 1 tbsp capers, (optional)
  • 1 tbsp grainy mustard
  • 1/2 tsp each salt and pepper
  • 2 tbsp pickled shallots

Instruction

  • In a medium pot, cover potatoes with water. Add salt. Bring to a simmer and cook until potatoes are fork tender, about 15 minutes. Check frequently to avoid overcooking. Potatoes should be cooked, but firm.
  • While potatoes are cooking, prepare the dressing. In a small jar or measuring cup, combine the olive oil, fresh snipped chives, capers, mustard, and salt and pepper.  Whisk until well combined and set aside.
  • Drain the potatoes. Rinse gently with cold water. You can leave the skins on if you'd like, or remove them. They will slip off fairly easily. Cool slightly.
  • Transfer to a bowl, toss gently with the dressing and sprinkle with pickled shallots. Add more salt if necessary. Garnish with extra fresh chives. Chill until serving time. Cover and refrigerate leftovers promptly.