Sandy D’Amato uses an old-school European technique for adding flavor to the potatoes, while keeping it all bright and contemporary.
Bring a large pot of salted water to a boil. Add potatoes and cook 3-5 minutes, until tender but not falling apart. Drain well and place in a small bowl.
Add wine while potatoes are still warm. Let sit until cool; drain again. In a large bowl, mix pickle, capers, sorrel, eggs, and drained potatoes with enough Chive & Lemon Caviar Dressing (prepared a day ahead) to moisten. Season to taste with salt and pepper. Serve as is or top with Wild-Salmon Roulades.