Old MacDonald's Potato Box Recipes
Warm Smashed Potatoes With Mustard Seed and Caper Vinaigrette Ingredients 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 Directions 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. While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified. Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

Old MacDonald's Potato Box Recipes

Warm Smashed Potatoes With Mustard Seed and Caper Vinaigrette

Ingredients

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

Directions

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. While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified. Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.