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Ingredients
  • 1 pound petite red potatoes (about 15)
  • 1 tablespoon olive oil
  • 1 ½ teaspoons kosher salt, divided
  • ½ cup sour cream
  • 2 tablespoons brined capers, drained and rinsed
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons whole grain mustard
  • 1 teaspoon lemon zest
  • Garnish: chopped fresh flat-leaf parsley
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