Dinner Tonight: Potato Salad With Smoked Salmon And Horseradish Crème Fraîche Recipe

• 1 1/2 pounds new potatoes, washed
• sea salt and black pepper
• zest and juice of 1 lemon
• 1 teaspoon red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons capers, drained
• 1 to 2 tablespoons grated horseradish, depending on your taste
• 3/4 cup creme fraiche
• 1 bunch fresh dill, chopped
• 14 ounces smoked salmon, thinly sliced

1. All the potatoes need to be roughly the same size, so cut some of the larger ones in half if necessary. Bring a large pot of salted water to a boil and add the potatoes. Boil until all of the potatoes are cooked, 15 to 20 minutes. A knife should easily slip into each. Drain in a colander when done.
2. Add the zest, half of the lemon juice, and the red wine vinegar to a large bowl. Slowly whisk in the olive oil. Toss in the capers, and season the dressing with salt and pepper. Toss the warm potatoes into the large bowl, and mix well.
3. In a medium-sized bowl, mix together the horseradish, creme fraiche, and remaining lemon juice. Season with salt and pepper to taste.
4. When the potatoes have cooled off a bit, add about three-quarters of the chopped dill and toss. Then arrange the thinly sliced smoked salmon on a plate or large platter. Oliver writes that you shouldn't "be too neat." Add the potatoes. Drizzle some of the creme fraiche mixture on top, and garnish with the remaining chopped dill. Serve with the rest of the creme fraiche mixture on the side.

new potatoes, salt, lemon, red wine vinegar, extravirgin olive oil, capers, horseradish, crueme fraueeche, dill, salmon

Taken from www.seriouseats.com/recipes/2011/10/potato-salad-with-smoked-salmon-horesradish-recipe.html (may not work)