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.



  • 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.



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