Preheat oven to 400°. Toss potatoes with 2 Tbsp. olive oil; place in a single layer in a jelly-roll pan. Bake 30 to 35 minutes or until golden.
Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl. Add shallot; gradually whisk in vegetable oil, crème fraîche, and remaining 3 Tbsp. olive oil, whisking until well blended. Remove potatoes from oven, and gently toss with vinegar mixture and chives. Season with kosher salt and pepper to taste.
I substituted light sour cream for the creme fraiche based on what i had in the fridge, and omitted the vegetable oil to slash calories. Using a mixture of purple, yellow and red potatoes adds pretty color to the salad. I think the sour cream and the lemon juice together made the dish a bit tart (and yes, I recognize I'm criticizing my own substitution), however I liked the fresher, cleaner taste more so than the typical mayo-based potato salad.
Served to guests and while everyone ate it, no one commented on it.
Would be good hot or cold. I would make again, but this won't go down as an all-time favorite.
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