• Place the potatoes in a large pot and add enough water to cover them by 2 inches. Bring the water to a boil and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let them cool, about 45 minutes.
• Meanwhile, prepare the dressing by whisking together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended. Set aside.
• Cut the cooled potatoes into 1/3-inch thick slices. Place them in a large bowl. Add the chives, parsley, tarragon and capers. Pour on the dressing and gently toss to coat. Serve at room temperature.
* This recipe is vegan, dairy free and gluten free.
** When selecting potatoes, be sure theyre all about the same size to ensure even cooking.
1/2 cup extra-virgin olive oil
3 Tbsp. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives or green onion tops, finely chopped
1/3 cup flat-leaf parsley, chopped (about 1/2 bunch)
3 Tbsp. fresh tarragon, minced (about 1 bunch)
2 Tbsp. capers, drained
This article appears in Jul 1-31, 2005.