Red Bliss Potato Salad with Chives

Ingredients

• 2 tablespoons champagne vinegar 
• 2 tablespoons crème fraîche 
• 1 teaspoon dijon mustard 
• 2 tablespoons chives fresh chopped
• 0.3 teaspoon kosher salt 
• 8 servings kosher salt and pepper to taste
• 1 teaspoon juice of lemon fresh
• 5 tablespoons olive oil divided
• 0.3 teaspoon pepper freshly ground
• 2 pounds bliss potatoes red quartered
• 1 small shallots minced
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Toss potatoes with 2 Tbsp. olive oil; place in a single layer in a jelly-roll pan.
3. Bake 30 to 35 minutes or until golden.
4. Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl.
5. Add shallot; gradually whisk in vegetable oil, crme frache, and remaining 3 Tbsp. olive oil, whisking until well blended.
6. Remove potatoes from oven, and gently toss with vinegar mixture and chives. Season with kosher salt and pepper to taste.