Martha Stewart'S Potato Salad

• 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 seed
• 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

1. Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches.
2. Add salt; bring to a boil.
3. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
4. Remove from heat, drain, and sprinkle with vermouth.
5. Let stand until cool.
6. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds.
7. Season to taste with salt and pepper.
8. Cut potatoes into bite-size pieces, and transfer to a serving bowl.
9. Pour dressing over the potatoes.
10. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

potatoes, salt, white wine vinegar, sugar, creme fraiche, celery, pepper, cornichons, bunches scallions, fresh flatleaf parsley

Taken from www.food.com/recipe/martha-stewarts-potato-salad-2755 (may not work)