Cooking Light MAY 2003
Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.
Combine crème fraîche and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.
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