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.
This quick and easy potato salad exceeded my expectations - could not be simpler to prepare, but so yummy. Made it for Memorial Day to serve with burgers and everyone ooh'd and ahh'd as soon as they tasted it! This will be my go-to potato salad from now on. I added just a pinch of lemon pepper seasoning to boost the flavor a tiny bit.
I cannot begin to tell you how yummy this salad is. I have never cooked potato salad this way & I have to admit, I am now I die hard fan. We made this entire Menu for our 20th Anniversay & the food was outstanding!!!
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