By Chef Jo Ann Kim
- 2 lbs. yukon gold potatoes
- 4 hard boiled eggs, coarsely chopped
- 1 small yellow onion, chopped
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 2 tbsp white wine vinegar
- 1/4 cup dijon mustard
- 1/2 cup creme fraiche
- 1 tbsp olive oil
- 1/2 tsp coriander powder
- 1/2 tsp paprika powder
- 1/2 tsp ground fennel seed
- 1/4 tsp cayenne, plus more for garnish
- 2 scallion, chopped
- 1 tbsp cilantro, chopped
- 1 tbsp parsley, chopped
- Generous salt + black pepper to taste
- Add chopped potatoes to a large pot of salted water. Cover and bring to a boil. Boil potatoes until fork-tender, about 10 minutes.
- While the potatoes are cooking, saute the onion, celery and bell pepper in white wine vinegar with a pinch of salt until just softened, turn off heat and set aside.
- In a medium bowl combine the dijon, creme fraiche, olive oil, coriander, paprika, fennel and cayenne and stir together well.
- Strain the potatoes and add them to a large bowl along with the onion, bell pepper mixture, scallion, parsley, cilantro, generous pinch salt, black pepper, and the dijon dressing mixture. Mix well. Add in chopped egg and gently fold into the potatoes. To serve, add a sprinkle of cayenne on top, fennel fronds or more parsley.
- Can be made ahead and refrigerated. Stir together before serving.