Creamy Vegan Fingerling Potato Salad

Ingredients

• 1 1/2 pounds fingerling potatoes, cut into 1/2-inch disks
• 1/2 pound yukon gold potatoes, peeled, quartered lengthwise, and cut into 1/2-inch slices
• Kosher salt
• 2 1/2 tablespoons white wine vinegar, divided
• 1 tablespoon whole grain mustard
• 1 tablespoon pickle relish
• 1 tablespoon sugar, plus more as desired
• 2 small shallots, one minced, one thinly sliced
• 1/4 cup extra-virgin olive oil, divided
• 1 tablespoon capers, rinsed, drained, and roughly chopped
• 2 stalks celery, finely diced
• 1/4 cup roughly chopped fresh parsley leaves

Directions

1. Add the potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water to a medium saucepan. Set it over high heat and bring everything to a boil, giving it an occasional stir so the salt dissolves. Lower the heat until the water is just barely simmering, then cook for about 17 minutes, until a paring knife or cake tester slides into the potatoes with no resistance at all. Drain the potatoes, saving 1/2 cup of the cooking water. Right away, toss the potato pieces with 1/2 tablespoon vinegar, then set them aside.
2. In a large bowl, stir together the reserved cooking liquid, the remaining 1 tablespoon vinegar, mustard, relish, sugar, and minced shallot. Add 5 to 6 pieces of the cooked Yukon gold potato and mash until the mixture is smooth. While whisking steadily, stream in 3 tablespoons olive oil. Gently fold in the capers, celery, sliced shallot, parsley, and potatoes. Add salt to taste, along with more sugar if you want a touch more sweetness. Serve right away with the remaining olive oil drizzled over the top, or refrigerate for up to 3 days. Bring it back to room temperature before serving.