Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette Recipe

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2 pounds (about 24) fingerling potatoes, scrubbed

1/4 cup olive oil

coarse salt and freshly ground black pepper

1/2 cup Lemon-Saffron Vinaigrette

1/2 cup creme fraiche, sour cream or plain non-fat Greek yogurt

2 tablespoons coarsely chopped fresh dill

1 large shallot, thinly sliced

large pinch of saffron threads

2 tablespoons hot water

1 large egg yolk

1 teaspoon Dijon mustard

juice of 1 lemon, plus more if needed

1/2 teaspoon turmeric

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

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