Ingredients
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1 kg (1000 g) mini potatoes
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Kosher salt, for salt water
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1 cup (125 ml) red wine vinegar
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2 tablespoons (15 g) sugar
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1/2 teaspoon (3 g) salt
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1 shallot, thinly sliced
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2 tablespoons (15 g) grainy Dijon mustard
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1 lemon, zested and juiced
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1 tablespoon (5 g) finely chopped fresh oregano
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1/3 cup (60 ml) olive oil
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1/4 cup (32 g) drained capers
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1/2 cup (25 g) parsley leaves
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Salt and freshly ground black pepper, to taste
Directions
- Place potatoes in a large saucepan covered with 1-inch (2 1/2 cm) of water. Season water liberally with salt and bring to a boil over high heat.
- Cook until tender, about 15 minutes. Strain and set aside to cool slightly.
- Add vinegar, sugar and 1/2 teaspoon (3 g) salt to a small saucepan over medium-medium low heat.
- Bring to a boil and simmer until sugar and salt are dissolved, about two to three minutes.
- Place sliced shallot into a small heatproof jar or container. Add vinegar mixture to shallot jar and let stand ten minutes.
- Whisk together Dijon, lemon zest and lemon juice, one tablespoon (15 ml) of pickling vinegar mixture and oregano in a large bowl.
- While whisking, slowly stream in oil. Season with salt and pepper to taste.
- Add warm potatoes to dressing with capers and parsley. Strain shallots and add to salad. Season with salt and pepper. Save vinegar for later use, if desired.
