Boil the potatoes: Fill a large pot with cold water, add 1 tablespoon kosher salt, and whole potatoes. Boil for 8-20 minutes until fork-tender.
Prep the shallot: While potatoes cook, mince the shallot finely using a sharp knife for even distribution throughout the salad.
Slice potatoes: Drain cooked potatoes and let cool slightly. Slice into bite-sized pieces while still warm for better flavor absorption.
Season potatoes: In large mixing bowl, mix sliced potatoes with ¼ cup minced shallot, ¼ cup white wine vinegar, 1 teaspoon kosher salt, and ½ cup warm water.
Let rest: Let mixture stand 5 minutes, stirring gently occasionally. Potatoes will absorb the liquid and become perfectly seasoned and flavorful.
Finish salad: Add ¼ cup drained capers, 1 tablespoon fresh parsley, 2 tablespoons olive oil, and fresh ground pepper to taste.
Final seasoning: Taste and adjust salt if needed. Serve warm or at room temperature for the best flavor experience.
