Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette

• 2 pounds (about 24) fingerling potatoes, scrubbed
• 1/4 cup olive oil
• coarse salt and freshly ground black pepper
• 1/2 cup Lemon-Saffron Vinaigrette (recipe below)
• 1/2 cup creme fraiche, sour cream or plain non-fat Greek yogurt
• 2 tablespoons coarsely chopped fresh dill
• 1 large shallot, thinly sliced
• large pinch of saffron threads
• 2 tablespoons hot water
• 1 large egg yolk
• 1 teaspoon Dijon mustard
• juice of 1 lemon, plus more if needed
• 1/2 teaspoon turmeric
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees F.
2. Put the fingerling potatoes on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer.
3. Season generously with salt and pepper.
4. Roast, shaking the pan from time to time, until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.
5. Set the roasted potatoes aside to cool.
6. The potatoes can easily be prepared in advance, covered, and refrigerated.
7. Slice the fingerling potatoes cross wise into 1/2-inch thick pieces and put into a mixing bowl.
8. Add the vinaigrette, creme fraiche, dill and shallot.
9. Toss to evenly combine the ingredients.
10. Season with salt and pepper.
11. Serve room temperature, chilled or warm.

potatoes, olive oil, salt, lemonsaffron vinaigrette, creme fraiche, fresh dill, shallot, threads, water, egg yolk, mustard, lemon, turmeric, coarse salt, freshly ground black pepper, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/fingerling-potato-salad-with-dill-and-lemon-saffron-vinaigrette-recipe/ (may not work)