3 lb sm Potatoes
¼ C Minced Shallot (optional)
¼ cup Fresh Dill, minced
3 Green Onions, thinly sliced
¼ C White Wine Vinegar
1 tsp Kosher Salt
¼ C Capers, drained
2 Tbs olive Oil
Pepper, to taste
Fill a large pot with cold water and add salt. Add the whole potatoes and bring to a boil. When it comes to a boil, boil for about 5 to 8 minutes, depending on the size. Cook until fork tender. When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, Kosher salt, and ½ cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand. Add the dill, green onions, drained capers, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.
Based on French Potato Salad, Julia Child