Potato Salad with Rosemary and Capers

Patricia Wells: Provence Cookbook Recipe 5

This potato salad was good, but ultimately a bit pedestrian.  However, strangely, the salad was at its best before the vinaigrette was added to it.   First, Wells has you put yukon gold potatoes -skins on- in a large covered pot with a bay leaf, sea salt, olive oil, and a little bit of water.  The pot is put on very low heat until the potatoes are tender when pierced with a fork and browned in places. Meanwhile you make the vinaigrette, and when the potatoes are done you drain them and peel them.  Well, being a big fan of potato skins, I figured instead of peeling the potatoes, I would just slip the peels off and eat them.  They were so good that I went ahead and ate all the peels and some of the potato flesh as well.  Delicious. Next time I am ditching the vinaigrette and eating the cooked potatoes hot, as is.