- 2 lbs fingerling or other waxy potatoes
- 1 cup chopped celery
- 1 cup chopped shallot
- Salt and pepper to taste
- ¾ cup olive oil
- 6 tablespoons red wine vinegar
- 2 tablespoons capers
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
In a large pot of salted water, boil the potatoes whole with skins on until a small thin knife slides easily in and out. This can take anywhere from 15 to 45 minutes depending on the size of your potatoes. Average sized fingerlings will take about 20 minutes, but start testing at 15 to avoid overcooking. When cooked, shock the potatoes in an ice water bath to stop them from cooking further and to make them cool enough to handle. Drain and pat dry. Dice or slice as you prefer. Place in large bowl along with celery and onion. Season with salt and pepper.
Whisk all dressing ingredients together until thoroughly blended. Taste and adjust seasonings as desired. Pour over potatoes and toss gently. Best if refrigerated for several hours and allowed to come back to room temperature before serving.
Notes: Many people cut their potatoes first and then boil, but boiling them whole in their jackets will cause them to absorb less water and hold a better texture for potato salad.
- Yields: 8-12 servings