Fingerling Potatoes Remoulade

Potato_salad_052810

Course Salads

Ingredients in this Recipe

1 tablespoon capers, drained
1 tablespoon fruity olive oil
1 teaspoon finely chopped tarragon (optional)
2 tablespoons crème fraiche
2 tablespoons finely chopped parsley
2 teaspoons Dijon mustard
6 cornichons (or more, or less, to taste), finely chopped
A splash or two of white wine or champagne vinegar (to taste)
One organic Persian cucumber (3/4 cup, diced) (See note below.)
One pound organic fingerling potatoes, scrubbed and cut in half
¼ cup finely diced celery
½ cup celeriac (celery root) diced finely

Recipe Preparation

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