Seriously Simple: Celebrate a socially distant Father’s Day
1 teaspoon Dijon mustard
2 tablespoons sun-dried tomato pesto
2 tablespoons drained and rinsed capers
Salt
Freshly ground black pepper
2 tablespoons chopped parsley
1/2 cup olive oil
1. In a small bowl, combine vinegars, mustard, tomato pesto, capers, salt, pepper and parsley. Whisk well to combine. Slowly stream in the olive oil while whisking until the vinaigrette is emulsified. Set aside.
2. Wash and scrub off any dirt on the potatoes.
3. In a large pot of salted boiling water, cook potatoes about 20 to 25 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool slightly. If large, cut into bite-sized chunks and place in a medium bowl. Pour the vinaigrette over the potatoes and mix gently until coated. Taste for seasoning.
4. Transfer into a serving bowl and refrigerate for at least 1 to 2 hours. Take out of the refrigerator 1 hour before serving. Garnish with parsley and serve.
Advance Preparation: The potato salad can be made one day ahead, covered and refrigerated. Make sure to remove from the refrigerator an hour before serving. Taste for seasoning.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
