This dish can be easily adjusted to include the items you have on hand in the pantry and refrigerator. With a little tinkering, you’ll have a potato salad full of the flavors and textures you love. A small onion can be substituted for the shallot if you don’t have them on hand. I like to serve this dish warm. If you prefer a cold potato salad, it can be made ahead and refrigerated before serving. It’s delicious either way!
Steam the potatoes until tender using your favorite method. I like to add them to the steamer basket of my Instant Pot with 2 cups of water and cook them for 5 minutes on the “Steam” setting before quick releasing the pressure. You can also boil them or steam them in a large pot on the stovetop. Drain the cooked potatoes and allow them to cool as you prepare the warm dressing.
The warm mustard dressing can be prepared in the same vessel you use to cook the potatoes either in the Instant Pot or on the stovetop. Warm the pot over medium heat on the stovetop or the “Saute” setting on your Instant Pot.
Add the olive oil to the warm pot, swirling to coat the bottom surface. Transfer the shallots and celery to the pot, cooking until translucent but not browned. Add the garlic and thyme, cooking for a brief minute or two before turning off the heat.
Add the bone broth, mustards, mayo, and sour cream to the pot. Stir until the dressing is smooth and well combined. Cut the potatoes into half inch to inch sized pieces. I divide very small baby potatoes in half and larger potatoes in quarters or sixths. Add the potatoes to the warm dressing and toss gently to coat. Continue until all of the potatoes have been added.
Add the capers and chives to the pot and stir to incorporate. Taste for seasoning, adding salt and pepper as needed. Serve warm or chill before serving based on your preference. Enjoy!