The food lab better home cooking through science ( PDFDrive ) 974

SERVES 4 TO 6 1½ pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into ½-inch disks 1 large Yukon Gold potato (8 ounces), peeled, quartered lengthwise, and cut into ½-inch slices Kosher salt 2½ tablespoons white wine vinegar 1 tablespoon whole-grain mustard 1 tablespoon pickle relish 1 tablespoon sugar, plus more if desired 2 small shallots, 1 minced (about ¼ cup), 1 thinly sliced (about ¼ cup) ¼ cup extra-virgin olive oil 1 tablespoon capers, rinsed, drained, and roughly chopped 2 stalks celery, finely diced ¼ cup roughly chopped fresh parsley Freshly ground black pepper Place the potatoes, 1 tablespoon salt, 1 tablespoon of the vinegar, and cups tepid water in a large saucepan and bring to a boil over high heat, stirring occasionally, until the salt is dissolved Reduce to a bare simmer and cook until the potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes Drain, reserving ½ cup of the cooking liquid Immediately toss the potatoes with ½ tablespoon of the vinegar in a bowl; set aside Combine the reserved cooking liquid with the remaining ...SERVES 4 TO 6 1½ pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into ½-inch disks 1 large Yukon Gold potato (8 ounces), peeled, quartered lengthwise, and cut into ½-inch slices... 1 tablespoon pickle relish 1 tablespoon sugar, plus more if desired 2 small shallots, 1 minced (about ¼ cup), 1 thinly sliced (about ¼ cup) ¼ cup extra-virgin olive oil 1 tablespoon capers, rinsed, drained, and roughly... until the potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes Drain, reserving ½ cup of the cooking liquid Immediately toss the