The food lab better home cooking through science ( PDFDrive ) 974
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SERVES4TO6
1ẵpoundsfingerlingpotatoes(suchasLaRatteor
RussianBanana),cutintoẵ-inchdisks
1largeYukonGoldpotato(8ounces),peeled,quartered
lengthwise,andcutintoẵ-inchslices
Koshersalt
2ẵtablespoonswhitewinevinegar
1tablespoonwhole-grainmustard
1tablespoonpicklerelish
1tablespoonsugar,plusmoreifdesired
2smallshallots,1minced(aboutẳcup),1thinlysliced
(aboutẳcup)
ẳcupextra-virginoliveoil
1tablespooncapers,rinsed,drained,androughly
chopped
2stalkscelery,finelydiced
ẳcuproughlychoppedfreshparsley
Freshlygroundblackpepper
1.Placethepotatoes,1tablespoonsalt,1tablespoonofthe
vinegar, and 3 cups tepid water in a large saucepan and
bringtoaboiloverhighheat,stirringoccasionally,until
the salt is dissolved. Reduce to a bare simmer and cook
until the potatoes are completely tender and show no
resistancewhenpokedwithaparingknifeorcaketester,
about17minutes.Drain,reserving½cupofthecooking
liquid. Immediately toss the potatoes with ½ tablespoon
ofthevinegarinabowl;setaside.
2.Combinethereservedcookingliquidwiththeremaining
