Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Active time: 20 min Start to finish: 45 min Ingredients:
2 1/2 lb medium yellow-fleshed potatoes such as yukon gold |
1 tablespoon whole-grain or coarse-grained mustard |
1 tablespoon white-wine vinegar |
2 teaspoons finely chopped drained bottled capers |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons finely chopped shallot (1 large) |
1/2 cup extra-virgin olive oil |
1/3 cup chopped fresh flat-leaf parsley |
Directions:
1. Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
2. While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
3. Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.
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