The Food Lab: Better Home Cooking Through Science

vinegar, whole-grain mustard, shallots, and sweet pickle
relish), then started smashing. Once the potatoes were
relatively smooth, I slowly whisked in some extra-virgin
olive oil. I ended up with a semi-loose yet creamy
vinaigrette that had the advantage of bright, fresh acidity
and a texture that didn’t dilute any of the wonderful,
subtle flavors of the fingerling potatoes.
Just a few more seasonings and textural elements—
sugar, pepper, celery, parsley, capers, and sliced shallots
—and my new light fingerling potato salad was born. And
what a delicious baby it was.