Prep Time:  25 min

INGREDIENTS

  • 2 tablespoons Newell Rosemary Garlic
  • 1 ½ pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
  • ½ pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices
  • Kosher salt
  • 2 ½ tablespoons white wine vinegar, divided
  • 1 tablespoon whole grain mustard
  • 1 tablespoon pickle relish
  • 1 tablespoon sugar
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon capers, rinsed, drained, and roughly chopped
  • 2 stalks celery, finely diced
  • ¼ cup roughly chopped fresh parsley leaves

DIRECTIONS

Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.


Combine reserved cooking liquid with Newell Rosemary Garlic, remaining 1 tablespoon vinegar, mustard, relish, sugar in a large bowl. Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers, celery, parsley, and potatoes. Season to taste with salt and more sugar if desired.


Ready to serve.

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