Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 2 1/2lb medium yellow-fleshed potatoes such as yukon gold
• 1tablespoon whole-grain or coarse-grained mustard
• 1tablespoon white-wine vinegar
• 2teaspoons finely chopped drained bottled capers
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 3tablespoons finely chopped shallot (1 large)
• 1/2cup extra-virgin olive oil
• 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS 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.

While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.

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.

Tags: Caper, Mustard, Potatoes, Recipe, Seed, Smashed, Vinaigrette, Warm