Ingredients
4 pounds total (12 to 15 of each) red and white small potatoes
Salt
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
Freshly ground pepper
6 ounces cornichons (about 3/4 cup), drained and thinly sliced or finely chopped
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
Preparation
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 45 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-size 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.
