Potato Salad with Crème Fraîche

Potato Salad with Crème Fraîche

Imagine a potato salad so creamy, so luxurious, that it transforms an ordinary side dish into a gourmet experience. This French-inspired Potato Salad with Crème Fraîche is not just another recipe—it's a culinary journey that will tantalize your taste buds and impress even the most discerning food lovers. Forget everything you know about traditional potato salads; this version elevates the humble potato to an art form, blending rich crème fraîche, zesty Dijon mustard, and fresh chives into a dish that's both sophisticated and comforting.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 4 servings

Ingredients

  1. 2 pounds potatoes
  2. 1 cup crème fraîche
  3. 2 tablespoons Dijon mustard
  4. 1/4 cup chopped fresh chives
  5. Salt and pepper to taste

Instructions

  1. Wash the potatoes thoroughly and cut them into uniform 1-inch cubes, leaving the skin on for added texture and nutrients.
  2. Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
  3. Bring the water to a rolling boil over high heat, then reduce to medium-high and cook potatoes for 12-15 minutes until they are tender when pierced with a fork but not falling apart.
  4. Drain the potatoes in a colander and let them cool for 10 minutes, allowing excess moisture to evaporate and preventing the salad from becoming watery.
  5. In a large mixing bowl, whisk together crème fraîche, Dijon mustard, chopped chives, salt, and freshly ground black pepper to create a smooth, creamy dressing.
  6. Gently fold the slightly cooled potato cubes into the crème fraîche mixture, ensuring each potato is evenly coated without breaking the pieces.
  7. Cover the potato salad and refrigerate for at least 30 minutes to allow flavors to meld and develop.
  8. Before serving, taste and adjust seasoning if needed, garnish with additional fresh chives, and serve chilled.

Tips

  1. Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape when boiled.
  2. Salt Your Boiling Water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
  3. Cool Potatoes Properly: Allow potatoes to cool slightly before mixing to prevent them from becoming mushy and to help the dressing adhere better.
  4. Don't Overmix: Gently fold the dressing into the potatoes to maintain their texture and prevent breaking.
  5. Chill for Maximum Flavor: Letting the salad rest in the refrigerator for at least 30 minutes allows the flavors to meld and intensify.
  6. Fresh Herbs Matter: Use freshly chopped chives just before serving to add a bright, crisp flavor and beautiful green color.
  7. Serve Chilled: This potato salad is best enjoyed cold, making it perfect for summer picnics and barbecues.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 30g

Protein: 5g

Fat: 18g

Saturated Fat: 11g

Cholesterol: 45mg

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