Herring-and-Potato Salad with Spring Onions, Crème Fraîche and Brown Butter

A bit of a Danish twist to potato salad.   The tangy for this potato salad comes from the pickled herring.
www.nytimes.com: June 11, 2010

Time: 40 minutes
Salt
2 pounds Yukon Gold potatoes
2 tablespoons unsalted butter
1 spring onion
6 tablespoons crème fraîche
2 teaspoons horseradish sauce
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/4 pound pickled herring, sliced 1/4-inch thick
1/4 cup finely chopped chives
Potato chips, crumbled, for serving.

1. Bring a large saucepan of salted water to boil. Drop in potatoes, turn down heat to medium and cook until tender, about 25 minutes. Drain, allow to cool and cut into 1-inch chunks. Place in a large bowl.

2. Melt butter in a small skillet over medium-low heat. Cook until butter turns golden brown, 2 to 3 minutes. Let cool.

3. Slice dark greens from onion and cut some into slivers for garnish. Trim roots and discard. Cut bulb in half lengthwise and slice into slivers (about 1/4 cup).

4. In a bowl, whisk together crème fraîche, horseradish, lemon zest and juice, kosher salt and pepper.

5. Add the onion, herring and chives to the potatoes. Toss the crème fraîche dressing with the potato mixture and combine well. Pour the butter over the mixture and toss gently. Garnish with potato chips and onion greens.

Yield: 6 to 8 servings.