I love potato salad. Where I come from it is made with mayonnaise and/or sour cream and can be a little too heavy. The Austrians do it right, using olive oil instead. Here is my version of a Viennese Potato Salad:
1/2 cup capers packed in salt (not the ones in brine!)
2 lbs. small new potatoes, scrubbed
1 T balsamic vinegar
3 T olive oil
1/2 t freshly ground black pepper
1 t salt
1 1/2 t Dijon-style mustard
1/2 cup finely chopped red onion
2 T finely chopped Italian (flat-leaf) parsley
Wash the capers and dry with towel. Fry them in a pan with olive oil until they are crispy.
Place the potatoes in a large pot and cover by 2 inches with cold water. Bring to a boil and add salt, to taste. Turn down heat to a simmer and cook the potatoes until tender, about 10 to 15 minutes. Don’t overcook. Test with the point of a knife. When done, drain, then set aside until just warm.
When potatoes are cool enough to handle, but still warm, peel and slice them into 1/4-inch rounds. Place in a mixing bowl.
Add the balsamic and toss gently. Add the remaining ingredients and the fried capers and toss gently.
Allow the potato salad to marinate for at least 1/2 hour at room temperature so the flavors can develop.