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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Two-Potato Salad with Crème Fraîche

Cooking Light MAY 2003

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 29%
  • Fat: 8.2g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.9g
  • Carbohydrate: 41.3g
  • Fiber: 3g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 255mg
  • Calcium: 70mg
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Two-Potato Salad with Crème Fraîche recipe

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