Ingredients:
4 lbs potatoes ( small, red and white (12 to 15 of each))
to taste salt
1/2 cup dry vermouth
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or 1 1/2 cups sour cream
1 teaspoon celery seeds
to taste pepper, Freshly ground
6 ounces cornichons, drained and thinly sliced or finely chopped ( about 3/4 cup)
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup fresh flat-leaf parsley, loosely packed, coarsely chopped
Directions:
Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
Add salt; bring to a boil.
Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
Remove from heat, drain, and sprinkle with vermouth.
Let stand until cool.
In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
Season to taste with salt and pepper.
Cut potatoes into bite-size pieces, and transfer to a serving bowl.
Pour dressing over the potatoes.
Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
Servings: 12
Time preparation: 0 min.
Time total: 0 min.