Crispy Potato Cakes with Miso Lime Vinaigrette

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Potatoes:

3 medium Idaho potatoes, peeled

1 small Vidalia onion

2 teaspoons crème fraîche

2 green onions, sliced thin

1 Fresno pepper, minced

1 tablespoon tapioca flour, plus more as needed

1/2 cup clarified butter

Smoked sea salt, to finish

Vinaigrette:

3 tablespoons finely minced shallot

2 tablespoons chardonnay vinegar

1 tablespoon fresh lime juice

2 teaspoons Dijon mustard

1 1/2 teaspoons miso paste

1 teaspoon honey

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

Chopped fresh chives, for garnish