3 pounds red potatoes
1 large shallot, minced
¼ cup white wine vinegar
1 teaspoon sea salt
¼ cup capers, drained
¼ cup fresh parsley, finely chopped
2 tablespoons olive oil
Fresh ground pepper
Fill a large pot with cold water and add 1 tablespoon salt. Add the whole potatoes and bring to a boil. When it comes to a boil, set a timer for 8 minutes, or until tender. Drain.
When potatoes are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, salt and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.
Add the capers, parsley, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.