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Two-Potato Salad with Crème Fraîche

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.

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