Have you seen those mesh bags of tiny potatoes at Trader Joe’s or Whole Foods? The bag includes a medley of small yellow, red, and purple potatoes, barely bigger than quail eggs. I buy them just because they are pretty, and their taste is lovely. This potato salad, typical of Provence, is like the potato portion of a Nicoise salad. You can make it with any smallish new potato, though the tiny ones like these or fingerlings are ideal. A Dijon vinaigrette is tossed with the cut potatoes when they are still warm, to help the dressing get absorbed. Capers, garlic, and parsley are tossed in as well. The salad is best if allowed to sit for several hours, as is just as good two days out as one. So it’s perfect for a make ahead get together.

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