The perfect side dish for a backyard barbecue!
3 pounds medium or fingerling potatoes
1/2 cup extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons coarse-grained Dijon mustard
1 tablespoon caper liquid from the jar
1 clove garlic, finely chopped
1/2 cup finely chopped chives or green onions
1/3 cup chopped flat-leaf parsley
3 tablespoons finely chopped tarragon
2 tablespoons capers, drained
- Put the potatoes into a large pot. Add salt and enough water to cover them by 2 inches. Bring the water to a boil over medium high heat, then reduce the heat to medium low and simmer until potatoes are tender, about 15 minutes. Drain potatoes and set aside to cool.
- Meanwhile, prepare the dressing. Whisk together oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a medium bowl. Set aside.
- Cut the cooled potatoes into 1/3-inch thick slices and transfer to a large bowl. Add chives, parsley, tarragon, capers and reserved dressing and toss gently to coat. Serve at room temperature.