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New Potato Salad with Creme Fraiche, Dill, and Capers Recipe

Servings: 4

This salad is a wonderful accompaniment to fresh and smoked fish.

Ingredients:

  • 2 dozen small yellow creamer or red potatoes
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 1 cup crème fraiche
  • 2 Tbsp. capers, rinsed and roughly chopped
  • 2 Tbsp. chopped fresh dill
  • 1 Tbsp. chopped chives
  • 2 tsp. lemon zest
  • Coarse sea salt and freshly ground black pepper

Preparation:

  1. Bring a large pot of salted water to a rolling boil.
  2. Place potatoes in water and cook until tender when pierced with a fork.
  3. Drain potatoes in a colander and let them dry until they are cool enough to handle.
  4. Slice potatoes into halves or quarters if they are large.
  5. Place potatoes in a bowl and toss with lemon juice and olive oil.
  6. Add the crème fraiche, capers, herbs, lemon zest, and salt and pepper and mix well.
  7. Place in refrigerator to chill and adjust seasoning as needed before serving.

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