pounds small (or baby) red or Yukon Gold potatoes, all about the same size
Kosher salt and black pepper
tablespoons red wine vinegar
teaspoon Dijon mustard
cup olive oil
cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
large shallot, thinly sliced
tablespoons capers, roughly chopped
tablespoons chopped fresh mint
tablespoons chopped fresh parsley
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.