Photo: Quentin Bacon; Styling: Anghard Bailey
Hands-on Time
12 Mins
Total Time
57 Mins
Yield
8 servings (serving size: about 1 cup)

Crème fraîche is a thickened cream product with a mildly tangy, nutty flavor; you'll often find it in tubs near the gourmet cheeses. If you can't find it, you can substitute full-fat sour cream. Be careful to cook the potatoes only until just tender and no more; that way, they'll hold their shape.

How to Make It

Step 1

Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain. Cool for 30 minutes.

Step 2

Combine crème fraîche and remaining ingredients in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Serve at room temperature or chilled.

Ratings & Reviews

carolfitz's Review

RMcManus
August 06, 2013
If you like buttermilk-and-herb mashed potatoes with roast beef, then you'll like this buttermilk-and-herb potato salad with your grilled steak this summer. Basically made to recipe, very simple to prep. Lightly tossed the hot, drained potatoes with 3tbs buttermilk & let cool to room temp. Subbed chopped fresh thyme for the dill because we're growing thyme and prefer it anyway. Served with grilled sirloin & Carménère. Very good.

ellenMertins's Review

rquinnett
June 17, 2012
I love potato salad, all kinds of potato salad--except ones that have too much mayo. Made this last year and thought it was wonderful, fresh and light and very satisfying. Am planning to make it again for a family gathering and will adapt according to two tips n the other reviews--will drizzle a little milk before adding dressing and will add very tiny dice of celery for crunch. Used the whole fat sour cream last time, will use creme fraiche this time.

h0tmama's Review

KaraZ63
September 17, 2011
I made this for my family's July 4th celebration. What a hit! Even when it was gone, they couldn't keep their fingers out of the bowl. I think it is the best potato salad recipe I have ever had and did not find it to be too "herby" at all. It is not a very wet recipe, but the wonderful flavor coats the potatoes perfectly. I am making this recipe again tomorrow for my son's 16th birthday barbeque. Can't wait to taste it again!

eem338787's Review

AnnaIngrid
August 27, 2011
This was awesome. I don't typically like potato salads (not a fan of the mayo base), but this was light, fresh and delicious. The herbs were wonderful. My new go-to.

KaraZ63's Review

catholicaggie
August 15, 2011
I've made this twice now. Normally I go for the sweet pickle potato salad, but this is a very nice, fresh summer twist. My daughter that doesn't like my regular potato salad really liked this one. Very easy to make.

kaxel1075's Review

brendafaaye
July 26, 2011
Was too dry and herby. I even tried adding more buttermilk and sour cream, but it did not go over well with my 4th of july party.

rquinnett's Review

ellenMertins
July 11, 2011
Made this tonight and it is great! We had it alongside barbecued chicken with Tangy Coffee Barbecue Sauce from the same CL issue. Awesome! There is plenty of dressing for the 3 lbs. of potatoes. Give this a try, you won't be disappointed. I'm looking forward to the leftovers tomorrow.

RMcManus's Review

carolfitz
July 10, 2011
Loved this! So much better and more refreshing than a mayo-based potato salad.

MrsMaureenA's Review

MrsMaureenA
July 10, 2011
This is an amazing potato salad! My husband and I are very picky about the potato salad we eat-we're not big fans of big pieces of onion, celery and mustard in potato salad. I served this at our 4th of July party and everyone was asking for the recipe. And they were all amazed that it was a Cooking Light recipe! The only thing I would add would be to cut the potato pieces smaller-much easier to eat than trying to cut it on a paper plate at a party.

AnnaIngrid's Review

lhelton1230
July 07, 2011
I love this recipe. It is much easier than other potato salad recipes that require chopping bacon, boiling eggs, etc. I reduced the amount of parsley by almost half since another reviewer said it was too herb tasting for them and I am not a huge parsley fan. To prevent the dressing from being completely absorbed by the potatoes I drizzled some nonfat milk over them before adding the dressing so they wouldn't be so dry (a trick my mother-in-law taught me). Next time I make it I'll probably add some thinly sliced celery to add some crunch.