Red Bliss Potato Salad With Chives

• 2 pounds small Red Bliss potatoes, quartered
• 5 tablespoons olive oil, divided
• 2 tablespoons Champagne vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 small shallot, minced
• 3 tablespoons vegetable oil
• 2 tablespoons creme fraiche
• 2 tablespoons chopped fresh chives
• Kosher salt and pepper to taste

1. Preheat oven to 400u0b0. Toss potatoes with 2 Tbsp. olive oil; place in a single layer in a jelly-roll pan. Bake 30 to 35 minutes or until golden.
2. Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl. Add shallot; gradually whisk in vegetable oil, creme fraiche, and remaining 3 Tbsp. olive oil, whisking until well blended. Remove potatoes from oven, and gently toss with vinegar mixture and chives. Season with kosher salt and pepper to taste.

red, olive oil, vinegar, lemon juice, mustard, kosher salt, freshly ground pepper, shallot, vegetable oil, crueme fraueeche, fresh chives, kosher salt

Taken from www.myrecipes.com/recipe/red-bliss-potato-salad (may not work)