INSTRUCTIONS
In a saucepan, add the potatoes and enough water to cover them by about 2-inches. Bring to a boil over high heat and reduce to a simmer. Simmer until potatoes are fork-tender, about 10 minutes. Drain and set aside to cool. Once cool, you can either peel them with a pairing knife or leave the skin on. If your new potatoes are on the large side, feel free to halve or quarter them.
Mix together the crème fraiche, mayonnaise, mustard, capers, salt and pepper. Adjust the seasoning to your taste. Mix in the cooled potatoes, eggs, celery, and herbs. Refrigerate for a couple of hours or overnight before serving.
COOK'S TIPS
If you cannot find crème fraiche, substitute with sour cream.