Ingredients

2 lbs Red Bliss potatoes (12-15).

1/3 cup sour cream or crème 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

Preparation

  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. 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. Cover potatoes with olive oil and grill cut side down for about 4 minutes, turning until slightly charred.

  4. Mix potatoes with dressing and add cucumber and onion and more parsley for garnish.

Can be eaten cold or at room temperature.