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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

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.

Southern Living DECEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on: 20 Minutes
  • Total: 50 Minutes

Ingredients

  • 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

Preparation

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.

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