Warm Potatoes With Smoked Salmon

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1 small Torpedo onion, thinly sliced, or 1 cup thinly sliced Vidalia onion

1 1/2 tablespoons red wine vinegar

1 pound fingerling potatoes, cut into 1 1/2-inch chunks

1 bay leaf

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1/2 pound thinly sliced smoked salmon

1 tablespoon capers, drained

1 tablespoon fresh lemon juice

1/4 cup crème fraîche

2 tablespoons chervil leaves

1 teaspoon minced chives

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