2-3 lbs fingerling potatoes
2 tbspn capers
1 shallot, diced
1-2 clove garlic, minced
1/4 cup white wine
2 tbsp whole grain mustard
4-6 tbsp butter
1/4 cup water
5 sprigs parsley, chopped (optional)


  1. Boil the potatoes in heavily salted water until tender when pierced with a knife
  2. While the potatoes boil, heat a glug of olive oil in a small frying pan over low until shimmering
  3. Fry the capers, shallot, and garlic with a pinch of salt in the oil until starting to soften
  4. Add the white wine and reduce until almost dry
  5. Add the mustard, butter and water and swirl to bring together to a light butter sauce
  6. Drain the potatoes and toss in the warm dressing
  7. Taste and adjust seasoning as desired
  8. Garnish with the chopped parsley if using. Serve warm.