Potato Salad with Crème Fraiche Dressing

Ingredients

      4 lb (12 to 15 of each) red and white small potatoes

      4 tablespoons Sel Gris salt

      1/2 c  dry vermouth

      1/4 c  cava vinegar

      1 tb zsweet

      1 1/2 c  creme fraiche or sour cream

      1 teaspoon merquen

      1 teaspoons freshly ground pepper

      3/4cup cornichons and thinly sliced

      2 bunches scallions, cut into 1/4-inch slices on the bias

      1/2 c  loosely packed fresh mint chopped

Place potatoes in a large stockpot filled with enough cold water to cover by

3 inches, add ssel gris and 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, zsweet, crème fraiche,and merquen. Season to taste with fleur de sel and pepper. Cut potatoes into bite-size pieces, and transfer to a serving bowl. Pour dressing over the potatoes. Add chopped cornichons,

scallions, and mint, toss to combine. Adjust seasoning with merquen and serve at room temperature.

Tart little pickles called cornichons, from the French word for gherkins.

The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container.

Yield: 9 Servings