Modified from a recipe in The Global Kitchen, a cookbook which is veggie-friendly (no red meat, but lots of fish and chicken, alas) and a bit heavy on the fat. Appears here without permission.
Boil potatoes in water just to cover til tender but not mushy (about 8 minutes once the water starts to boil. Drain; save stock later for soup. Mix remaining ingredients; pour over hot potatoes.
Good hot or cold. The potatoes tend to drink up the marinade overnight--might even be better the next day.