POTATO-QUINOA CAKES:
  Kosher salt
13 ounces Earthbound Farm Organic Yellow or Red Potatoes (3 to 4 medium)
1/2 cup Uncooked quinoa (rinsed)
1/2 cup Finely minced red onion
3 tablespoons capers (finely chopped)
2 tablespoons minced fresh Italian parsley
1/2 tablespoon Dijon mustard
  grated zest of 1 small lemon
1/2 teaspoon Freshly ground black pepper
1 large egg white
  unbleached all-purpose flour (for dusting)
  Vegetable oil, for pan frying
 
  HERBED CAPER SAUCE: (makes about 1 cup)
1/2 cup mayonnaise
1/2 cup sour cream or crème fraîche
3 tablespoons minced fresh Italian parsley
2 tablespoons minced fresh dill
1 tablespoon Finely chopped capers
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
  Salt and freshly ground black pepper (to taste)