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
How to Make It
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.