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This recipe originally appeared as part of the column "The Food Lab Turbo." June 2014 Ingredients 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks Kosher salt 2 tablespoons white wine vinegar, divided 1 tablespoon whole grain mustard 2 tablespoons sour cream 2 teaspoons extra-virgin olive oil 1 small red onion, diced (about 3/4 cup) 2 scallions, finely sliced (about 1/4 cup) 2 tablespoons minced fresh dill Freshly ground black pepper Directions Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan
Tip 2: Make it ahead of time
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