Potato Salad with Creme Fraiche Dressing

Martha Stewart Living

Makes 12 servings

    4 pounds red and white small potatoes                          
    1/2 cup dry vermouth                                           
    1/4 cup white wine vinegar                                     
    1 tablespoon sugar                                             
    1 1/2 cups creme fraiche or sour cream                         
    1 teaspoon celery seeds                                        
    Salt and pepper                                                
    6 ounces cornichons (ab. 3/4 c.)                               
    2 bunchs scallion cut to 1/4 in. bias                          
    1/2 cup loose pack flat leaf parsley coarse chop               

The dressing can be made up to two days in advance, refrigerated in an airtight container.

Place potatoes in a large stockpot, fill with enough cold water to cover by 3 inches. Add salt; bring to a boil. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 41 minutes.

Remove from heat, drain, and sprinkle with vermouth. Let stand until cool.

In a medium bowl, whisk together the vinegar, sugar, creme fraiche and celery seeds. Season to taste with salt and pepper.

Cut potatoes into bite-sized pieces, and transfer to a serving bowl. Pour dressing over the potatoes. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.