Gold Potato Salad with Fresh Dill and Caper Vinaigrette

Yukon Gold potatoes, boiled until just tender, are dressed while still warm in a bright, tangy vinaigrette so they drink up every drop of flavor before cooling. Briny capers, sharp shallot, and a generous handful of fresh dill bring a clean, herbaceous character that lets the buttery potatoes stay center stage.

Ingredients

• Yukon Gold potatoes, scrubbed – 2 lbs
• kosher salt, for boiling – 2 tablespoons

• shallot, minced – 1 medium (about 3 tablespoons)
• white wine vinegar – 3 tablespoons
• Dijon mustard – 1 teaspoon
• kosher salt – ½ teaspoon
• freshly ground black pepper – ¼ teaspoon
• extra-virgin olive oil – 5 tablespoons
• capers, drained and roughly chopped – 2 tablespoons

• fresh dill, roughly chopped – ¼ cup loosely packed
• flat-leaf parsley, roughly chopped – 2 tablespoons
• flaky sea salt, to finish – a pinch

Instructions

1. Place the potatoes in a large pot and cover with cold water by at least 2 inches. Add the kosher salt generously — the water should taste mildly salty. Starting in cold water ensures the potatoes cook evenly from the outside in, rather than getting a mealy exterior before the center is done.
2. Bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender — a paring knife should slide in and out with zero resistance, 20 to 28 minutes depending on size. Drain well and let sit just until cool enough to handle, 5 minutes.
3. While the potatoes cook, combine the minced shallot and white wine vinegar in a small bowl and let sit for at least 10 minutes. This quick maceration softens the shallot's raw bite without cooking it.
4. Whisk the Dijon, kosher salt, and black pepper into the shallot-vinegar mixture, then stream in the olive oil while whisking to form a loose emulsion. Stir in the chopped capers.
5. Halve or quarter the warm potatoes into roughly 1½-inch pieces (no need to peel — the skins are thin and flavorful). Transfer immediately to a large bowl and pour about two-thirds of the vinaigrette over them. Toss gently and let rest for 10 minutes.
6. Once the potatoes have cooled to room temperature, taste and add as much of the remaining vinaigrette as you like. Fold in the dill and parsley, taste for seasoning, and finish with a pinch of flaky salt. Serve at room temperature for the best flavor — straight-from-the-fridge versions will taste flat by comparison.