Vinaigrette potatoes with capers & shallots

by Rachel Phipps

A simple side dish that's equally delicious hot or cold

This potato dish is great served either warm or cold, and can be made with any type of potato you fancy; Jersey royals are lovely and in season right now. For larger potatoes, halve them while still warm before stirring in the dressing. For smaller varieties, just lightly crush them while still hot with a potato masher or a large fork so that they crack a little and can absorb some of the vinaigrette.


800g baby potatoes
2 banana shallots, finely chopped
1 tsp Dijon mustard
½ tbsp red wine vinegar
1 tbsp extra virgin olive oil
2 heaped tbsp nonpareilles capers
Small handful of mint
Sea salt
Freshly ground black pepper 


Bring the potatoes to the boil in a large pan of cold salted water with a sprig of fresh mint, then cook until tender.

Meanwhile, prepare the shallots and make the vinaigrette by whisking together the mustard, vinegar and olive oil. You can adjust the proportions of the dressing to taste. Roughly chop the remaining mint.

Drain, then halve or crack the potatoes. Stir in the dressing, capers, shallots and fresh mint before seasoning to taste with sea salt and black pepper.

Serve straight away, or if you’re refrigerating the dish, bring up to room temperature before serving.

Recipe: Rachel Phipps
Image: John Holdship