Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette

1. 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. 2

   While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot.

3. 3

   Add oil in a slow stream, whisking until emulsified.

4. 4

   Drain potatoes in a colander and cool slightly.

5. 5

   Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley.

6. 6

   Serve potatoes warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.