Saffron Potato Salad

This is slightly adapted from the book New Vegetarian by Celia Brooks Brown. I’m not much on mayonnaise, so I usually make vinaigrette potato salads, (see below) but this creamy non-mayo one sounded good. It was, though while I was preparing it, I thought to myself, “This has an awful lot of diverse flavorings in it.” It all balances out pretty well, though. We had this, a warm lentil salad (lots of garlic & parsley) and some green beans dressed with a little balsamic for a nice post-Thanksgiving-indulgence dinner. We couldn’t find any fresh chives so we had freeze-dried ones instead.

2 lb. new potatoes, scrubbed
4 scallions, chopped
2 T. capers
1/2 c. crème fraiche
1/2 c. low-fat plain yogurt
1 tsp. finely grated lemon zest (get an organic lemon for this)
1/2 t. saffron strands, soaked in 1 t. hot water
2 T. olive oil
salt and pepper
snipped chives, to serve

Cook the potatoes in boiling salted water for 15-20 minutes or until tender, then drain and let cool. Cut into quarters. Mix the remaining ingredients in a bowl, then add the potatoes and turn until well coated. Allow to stand at least 30 minutes to allow the flavors to develop. Serve sprinkled with snipped chives.

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