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.
This post was posted in Salads