Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 cup)

This salad, which also works with red-skinned potatoes, is best served immediately.

How to Make It

Step 1

Place potatoes in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Stir in vinegar. Cover and chill.

Step 2

Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.

Ratings & Reviews

karengra's Review

May 14, 2010
I love potato! This recipe is pretty good. I like the flavors and texture of this dish. www.EntertainingRecipes.org

SouzaKH's Review

March 07, 2010

dlk1217's Review

July 16, 2009
I don't even like potato salad, but my BF and I joined a CSA this summer, and I had a bunch of red potatoes that I needed to use before the next pickup. This recipe completely changed my mind about potato salad! I couldn't find creme fraiche so I used heavy cream left over from another CL recipe, and it worked fine. Just enough to coat the potatoes and spread the flavors, not enough to make it heavy or cloying. I will make this again and again!