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.
Red Bliss Potato Salad with Chives
A Champagne vinaigrette dresses Red Bliss Potato Salad with Chives. Creme fraiche lends tang and creaminess to this side salad.
More From Southern Living
Total: 50 Minutes
- 2 pounds small Red Bliss potatoes, quartered
- 5 tablespoons olive oil, divided
- 2 tablespoons Champagne vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 small shallot, minced
- 3 tablespoons vegetable oil
- 2 tablespoons crème fraîche
- 2 tablespoons chopped fresh chives
- Kosher salt and pepper to taste
- 1. 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.
- 2. 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.
Only you will be able to view, print, and edit this note.Add Note