- First, boil the potatoes whole until they’re fork-tender. Drain and allow them to cool, then when they’re cool enough to touch cut them into bite-sized pieces.
- Place the warm potatoes in a bowl and mix them with white wine vinegar, shallot, kosher salt, and here’s the kicker: ½ cup of warm water. Let this mixture stand for 5 minutes, stirring occasionally. The potatoes will absorb the water and a runny sauce will form! (If you didn’t add water, the potatoes would simply dry out.)
- After the rest time, then add the olive oil, capers, and herbs and mix to combine. The potatoes will continue to break down a little and form a gooey texture.