artandcook-shop

food stylist

Helena Picone

photographer

Hallie Burton

prop stylist

Kiera Coffee

recipe developer

Becca Jacobs

Serves 6

Ingredients

2 Tbsp + 1 ½ tsp kosher or sea salt
2 lb fingerling or other waxy potato variety
¼ cup apple cider vinegar
1 medium shallot, minced
⅓ cup extra-virgin olive oil
½ cup capers, drained and patted dry
1 Tbsp Dijon mustard
½ Tbsp honey
½ cup thinly sliced scallion greens
½ cup finely chopped dill
½ cup finely chopped parsley
½ tsp freshly ground black pepper, more to taste

Sizzled-caper oil adds a delightful flavor twist to this updated classic. One taste and you’ll be asking yourself why you aren’t sizzling capers for every meal. It’s not only the capers, though, that take this recipe to the next level. The real secret to this recipe’s deliciousness is a technique. I call it “The Vigorous Shake.” Put serious oomph into shaking the cooked potatoes when you drain them! Trust me, you won’t hurt them. The Vigorous Shake ever-so-slightly breaks up the potatoes and lightly coats them with creamy starch that then soaks up the salad’s tangy and salty dressing.

Instructions

Step 1
Place the whole potatoes and 2 Tbsp of the salt in a large pot of water. Bring to a boil over medium-high heat and then lower the heat to cook the potatoes at a simmer until they are just tender when pierced with a fork, about 15 minutes.

Step 2
While the potatoes cook, combine the minced shallots and vinegar in a medium bowl. This step mellows out the shallots’ sharpness.

Step 3
Place a small fine-mesh sieve over a small bowl next to your stove. In a small saucepan, heat the olive oil over medium heat until shimmering, add the capers, and cook until they split and become crisp, about 5 minutes. Strain the capers through the sieve; reserve the caper-infused oil.

Step 4
When the potatoes are tender, pour them into a large colander. Using the back of a large spoon, press the individual potatoes into the side of the colander, so the skin splits and they begin to break apart. Shake the colander vigorously until the potatoes break up into bite sized pieces and get covered with a light coating of potato starch.

Step 5
Add the mustard, honey, and 1 ½ tsp salt to the bowl with the shallot and vinegar. Stir to thoroughly combine. Slowly whisk in the caper oil to emulsify.

Step 6
In a large bowl, toss the warm potatoes with the vinaigrette. When warm, the potatoes really soak up the flavorful vinaigrette. Fold in the scallions, dill, and parsley to thoroughly combine. Taste and adjust the seasonings as needed. Top with the crispy sizzled capers. Serve immediately.