Serious Salads: Patricia Wells's Warm Potato Salad with Capers, Scallions & Mint

Ingredients

• 1 quart water
• 1 pound firm, yellow-fleshed potatoes , scrubbed but not peeled
• 2 tablespoons freshly squeezed juice from one lemon
• 1 tablespoon dijon mustard
• 1/4 cup extra virgin olive oil
• 6 scallions, white part only, finely sliced
• 1/4 cup capers in vinegar, drained
• Kosher salt and freshly ground black pepper
• 1/4 cup fresh mint leaves, finely chopped

Directions

1. Set a large saucepan with a steamer basket over the water and bring it to a gentle simmer. Arrange the potatoes on the rack above the simmering water, cover the pan, and steam until they are cooked through, 20 to 25 minutes.
2. While the potatoes steam, whisk the lemon juice and mustard together in a large bowl. Pour in the olive oil in a slow stream, whisking the whole time to bring the dressing together. Stir in the scallions and capers, then toss everything to combine. Add salt to taste.
3. Once the potatoes are still warm but not too hot to touch, cut them crosswise into thin slices. Transfer them to the bowl with the dressing and toss gently until coated. Add the mint and toss once more. Taste, then adjust with salt and pepper as needed.