Geoffrey Zakarian's Potato Salad with Relish Vinaigrette

By Geoffrey Zakarian 

Serves 6 to 8

6 medium Yukon Gold potatoes, skin on, cut into 1/2-inch pieces
Kosher salt
½ cup fresh parsley, chopped
½ small red onion, finely chopped
¼ cup pickled cherry peppers, roughly chopped
1 tablespoon chopped fresh chives
Freshly cracked pepper
¼ cup red wine vinegar
2 tablespoons sweet pickle relish
2 tablespoons capers, chopped
1 teaspoon whole-grain mustard
½ cup extra-virgin olive oil
Kosher salt and freshly cracked pepper


Make the potato salad: Put the potatoes in a large pot and cover with cold water by 2 inches; season liberally with salt. Bring to a simmer over medium-low heat and cook until fork-tender, 15 to 20 minutes. Drain the potatoes in a colander, then cover with foil to keep warm until tossed with the vinaigrette.

Make the vinaigrette: In a large bowl, whisk the vinegar, relish, capers and mustard. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.

Add the potatoes, parsley, red onion, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.