SERVES 4 TO 6
1½ pounds fingerling potatoes (such as La Ratte or
Russian Banana), cut into ½-inch disks
1 large Yukon Gold potato (8 ounces), peeled, quartered
lengthwise, and cut into ½-inch slices
Kosher salt
2½ tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon pickle relish
1 tablespoon sugar, plus more if desired
2 small shallots, 1 minced (about ¼ cup), 1 thinly sliced
(about ¼ cup)
¼ cup extra-virgin olive oil
1 tablespoon capers, rinsed, drained, and roughly
chopped
2 stalks celery, finely diced
¼ cup roughly chopped fresh parsley
Freshly ground black pepper
Place the potatoes, 1 tablespoon salt, 1 tablespoon of the
vinegar, and 3 cups tepid water in a large saucepan and
bring to a boil over high heat, stirring occasionally, until
the salt is dissolved. Reduce to a bare simmer and cook
until the potatoes are completely tender and show no
resistance when poked with a paring knife or cake tester,
about 17 minutes. Drain, reserving ½ cup of the cooking
liquid. Immediately toss the potatoes with ½ tablespoon
of the vinegar in a bowl; set aside.
- Combine the reserved cooking liquid with the remaining