Two-Potato Salad with Crème Fraîche

Two-Potato Salad with Crème Fraîche Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 5 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 41.3 g
Fiber 3 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 255 mg
Calcium 70 mg

Ingredients

1 1/2 pounds small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1-inch pieces
3 tablespoons white vinegar
3/4 cup crème fraîche
1/4 cup chopped fresh chives
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.

Combine crème fraîche and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.

Note:

May 2003
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