2tablespoonfinely chopped fresh chives,plus more for garnish
½teaspoon eachsalt and pepper
In a medium pot, cover potatoes with water. Add slat. Bring to a simmer and cook until potatoes are fork tender, about 15 minutes. Check frequently to avoid overcooking. Potatoes should be cooked, but firm.
While potatoes are cooking, prepare the dressing. In a small jar or measuring cup, combine the olive oil, fresh snipped chives, capers, mustard, and salt and pepper. Whisk until well combined and set aside.
Drain the potatoes. Rinse gently with cold water. You can leave the skins on if you'd like, or remove them. They will slip off fairly easily. Cool slightly.
Transfer to a bowl, toss gently with the dressing and sprinkle with pickled shallots. Add more salt if necessary. Garnish with extra fresh chives. Chill until serving time. Cover and refrigerate leftovers promptly.
If you don't like capers, leave them out. This potato salad has lots of flavour even without the capers.Store potato salad covered in the refrigerator. Stored this way, it will last for 3 to 5 days. Don't leave potato salad out at room temperature for more than 2 hours, as bacteria form rapidly at temperatures between 40°F and 140°F.