This in not your average potato salad. Sweet, salty and vinegary at once, it’s a great match for any meaty entrée or cheesy vegetarian dish.
- 12 medium russet potatoes (about 8 cups), peeled and diced
- 1¾ teaspoons salt, divided
- 2 tablespoons white wine vinegar
- 1½ teaspoons Dijon mustard
- ½ teaspoon black pepper, to taste
- ¼ cup extra virgin olive oil, Tuscan preferred
- ¼ cup olive oil or canola oil
- 4 hard-cooked eggs, white parts only, finely chopped, optional
- ½ red bell pepper (about ½ cup), minced
- ¾ cup Italian flat-leaf parsley, minced
- ½ cup sweet gherkin pickles, minced
- 3 tablespoons capers, rinsed and minced
- Place the potatoes in a large pot. Cover with cold water by 3 inches and add 1 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium and cook until the potatoes are tender and easily pierced with a sharp knife. Drain and spread the potatoes in one layer on a baking sheet lined with parchment paper to dry out.
- Whisk the vinegar, mustard, ¾ teaspoon salt, and black pepper in a large bowl. Slowly drizzle in the olive oils, whisking constantly to emulsify. Add the potatoes and gently mix. Add the egg whites, red pepper, parsley, gherkins, and capers and stir to combine. Refrigerate, covered, until thoroughly chilled, about 1 hour.