Ingredients

• 2 1/2 pounds small yellow potatoes, halved or quartered if large
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons country Dijon mustard or Dijon mayonnaise
• 1 tablespoon sherry or champagne vinegar
• 2 small or 1 large shallot, finely chopped
• 1 jalapeno, seeded and finely chopped

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Instructions

1. Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher.
2. Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature.