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
- 2 pounds potatoes
- 1 cup crème fraîche
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly and cut them into uniform 1-inch cubes, leaving the skin on for added texture and nutrients.
- 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.
- 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.
- 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.
- 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.
- Gently fold the slightly cooled potato cubes into the crème fraîche mixture, ensuring each potato is evenly coated without breaking the pieces.
- Cover the potato salad and refrigerate for at least 30 minutes to allow flavors to meld and develop.
- Before serving, taste and adjust seasoning if needed, garnish with additional fresh chives, and serve chilled.
Tips
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape when boiled.
- Salt Your Boiling Water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
- Cool Potatoes Properly: Allow potatoes to cool slightly before mixing to prevent them from becoming mushy and to help the dressing adhere better.
- Don't Overmix: Gently fold the dressing into the potatoes to maintain their texture and prevent breaking.
- Chill for Maximum Flavor: Letting the salad rest in the refrigerator for at least 30 minutes allows the flavors to meld and intensify.
- Fresh Herbs Matter: Use freshly chopped chives just before serving to add a bright, crisp flavor and beautiful green color.
- 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
