Ensalada de Patatas con Chalotas Encurtidas

Ingredientes

• 1.5 lbs new potatoes, ((baby potatoes))
• 1 tsp salt
• 3 tbsp olive oil, (extra virgin)
• 2 tbsp finely chopped fresh chives, (plus more for garnish)
• 1 tbsp capers, (optional)
• 1 tbsp grainy mustard
• 1/2 tsp each salt and pepper
• 2 tbsp pickled shallots

Preparación

1. 1

   Cook potatoes: In a medium pot, cover potatoes with water. Add salt. Bring to a simmer and cook until potatoes are fork tender, about 15 minutes. Check frequently to avoid overcooking. Potatoes should be cooked, but firm.

2. 2

   Prepare dressing: While potatoes are cooking, prepare the dressing. In a small jar or measuring cup, combine the olive oil, fresh snipped chives, capers, mustard, and salt and pepper. Whisk until well combined and set aside.

3. 3

   Drain and cool potatoes: Drain the potatoes. Rinse gently with cold water. You can leave the skins on if you'd like, or remove them. They will slip off fairly easily. Cool slightly.

4. 4

   Toss and garnish: Transfer to a bowl, toss gently with the dressing and sprinkle with pickled shallots. Add more salt if necessary. Garnish with extra fresh chives. Chill until serving time. Cover and refrigerate leftovers promptly.