1 tablespoon vinegar, the mustard, relish, sugar, and
minced shallot in a large bowl. Add 5 to 6 pieces of
cooked Yukon Gold potato and mash with a potato
masher until smooth. Whisking constantly, add 3
tablespoons of the olive oil. Fold in the capers, celery,
sliced shallot, parsley, and potatoes. Season to taste with
salt, pepper, and more sugar if desired. Serve
immediately, drizzling with the remaining tablespoon of
olive oil. Or refrigerate, covered, for up to 3 days; allow
to come to room temperature before serving.SQUEEZE BOTTLES WITH
BUILT-IN RECIPES
My wife loves salad dressing, particularly the soy
sauce–balsamic vinaigrette that I keep in constant
supply in a squeeze bottle in the fridge. I know the
recipe by heart, but problems arise when I’m out of
town, my wife has a brand-new box of arugula, and
the dressing’s just run out.
Here’s a little trick I devised to make sure that
never happens again: I just write the recipe directly
on the squeeze bottle. Since good vinaigrettes are all
about the ratio of ingredients, it doesn’t really
matter if you measure them out precisely using
measuring spoons and cups. Rather, I draw a line on
the side of my squeeze bottle with a permanent
marker indicating the proportions of ingredients. All