Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette

• 2 1/2 lb medium yellow-fleshed potatoes such as Yukon Gold
• 1 tablespoon whole-grain or coarse-grained mustard
• 1 tablespoon white-wine vinegar
• 2 teaspoons finely chopped drained bottled capers
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons finely chopped shallot (1 large)
• 1/2 cup extra-virgin olive oil
• 1/3 cup chopped fresh flat-leaf parsley

1. Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
2. While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot.
3. Add oil in a slow stream, whisking until emulsified.
4. Drain potatoes in a colander and cool slightly.
5. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley.
6. Serve potatoes warm.

yellowfleshed potatoes, wholegrain, whitewine vinegar, capers, salt, black pepper, shallot, extravirgin olive oil, parsley

Taken from www.epicurious.com/recipes/food/views/warm-smashed-potatoes-with-mustard-seed-and-caper-vinaigrette-107367 (may not work)