From: Chef Vicky McCaffree, Yallow Bay Grill, Kirkland, Wash. Yield: 6 to 8 appetizer servings. 2 lb. Washington Yukon Gold or other yellow potatoes, peeled and cut into 1/4" cubes 1 1/2 cups English cucumber, peeled, seeded and cut into 1/4" cubes 8 oz. sushi grade tuna, cut into 1/4"cubes 2 Tbsp. chives, minced to taste, salt to taste, black pepper, freshly ground 2 Tbsp. sour cream 1 oz. caviar, Osetra or paddlefish TRUFFLE CAPER DRESSING: 1/4 cup shallots, minced 1 Tbsp. garlic, ...
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