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  • 2 pounds small red potatoes, scrubbed
  • 4 eggs, hard-cooked and diced
  • 2 ribs celery, diced
  • 1 small or 1/2 medium (about 1/2 cup) diced red onion
  • 4 green onions, thinly sliced
  • 3 tablespoons capers
  • 8 oz (1 cup) creme fraiche
  • 4 oz (1/2 cup) sour cream
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoon fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Bring potatoes in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water and toss potatoes in vinegar.  When potatoes are cool cut into 1/2 pieces.

In a large bowl, combine the potatoes with eggs.  In another bowl, combine the sour cream, creme fraiche, Dijon mustard, dill, salt and pepper.  Add red onion, green onion, capers, and celery.  Stir to coat with cream mixture.  Add to the potatoes and stir gently to combine.

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