Here’s a moist potato salad with the addictive tang of salt and vinegar potato chips, minus any trace of transfat. Use the chives (and even an additional scoop of sour cream) to bring back memories of favorite potato chip flavors, or substitute whatever mix of soft, leafy herbs you have hanging around. I prefer to leave the skins on the potatoes, but you can peel them before cooking, if you choose.

1 1/2 pounds small Yukon Gold potatoes
Salt and freshly ground pepper
1 shallot, very finely chopped
1/4 cup drained capers, roughly chopped
2 tablespoons Dijon mustard
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/3 cup chopped fresh chives

Place the potatoes in a medium saucepan. Add cold water to cover and about 2 teaspoons salt, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until potatoes are tender all the way through when pierced with a skewer or small knife.

While the potatoes cook, whisk the shallots, capers, mustard, and vinegar together in a large mixing bowl. Add the oil in a slow, steady stream, whisking to emulsify, and season to taste with salt and pepper.

Drain the potatoes. When cool enough to handle, slice into bite-sized pieces and add to the mixing bowl while still good and warm. Toss the salad to coat the potatoes well with the dressing, fold the chives in, and season again if necessary.

Serve warm, at room temperature, or cold the next day.

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