Creamy Cucumber And Grilled Potato Salad

• 2 lbs Red Bliss potatoes (12-15).
• 1/3 cup sour cream or creme fraiche,
• 2 TBS white balsamic vinegar or red wine vinegar,
• 2 TBS sugar,
• 1 tsp Dijon mustard,
• 1 tsp celery seeds,
• 1 garlic clove or chopped jarred garlic,
• 1/4 cup olive oil, pinch of crushed red pepper,
• 1 tsp fresh, chopped oregano,
• 1 tsp parley,
• 1 English cucumber thinly sliced,
• 1/3 cup thinly sliced red onion,
• 4-5 yellow cherry heirloom tomatoes, cut in quarters

1. 1) in large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Let cool completely and then cut in half lengthwise and then into bite-sized chunks.
2. 2) Meanwhile, in a large bowl, whisk the creme fraiche, vinegar, sugar, mustard, celery sees and garlic. Gradually whist in the 1/3 cup oil, crushed red pepper, oregano and 1 tsp of parsley and season with salt and pepper.
3. 3) Cover potatoes with olive oil and grill cut side down for about 4 minutes, turning until slightly charred.
4. 4) Mix potatoes with dressing and add cucumber and onion and more parsley for garnish.
5. Can be eaten cold or at room temperature.

red bliss potatoes, sour cream, vinegar, sugar, mustard, celery seeds, garlic, olive oil, oregano, parley, cucumber, red onion, tomatoes

Taken from www.epicurious.com/recipes/member/views/creamy-cucumber-and-grilled-potato-salad-52442581 (may not work)