Fingerling Potato Salad

This little delight will serve 4, so adjust when you have more around the table.

• 1  1/2 lbs fingerling potatoes
• 2 tbsp. capers
• 2 tbsp. fresh dill, chopped
• 1/4 cup dressing (below)

Boil potatoes until they are fork tender (about 12-15 minutes). Strain and cut in half, lengthwise.

Put in a bowl, add the remaining ingredients and make the dressing below.

Dressing

• 1/4 cup creme fraiche
• 1/4 cup buttermilk
• 1 tbsp. grainy mustard
• 1 lemon, reserve juice and zest
• pinch each of salt and pepper
• 1/4 cup olive oil

Whisk these ingredients together and toss with the salad. Refrigerate any leftover dressing. The dressing will keep for no more than 10 days.