Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
50 Mins
Makes 8 servings

A Champagne vinaigrette dresses Red Bliss Potato Salad with Chives. Creme fraiche lends tang and creaminess to this side salad.

How to Make It

Step 1

Preheat oven to 400°. Toss potatoes with 2 Tbsp. olive oil; place in a single layer in a jelly-roll pan. Bake 30 to 35 minutes or until golden.

Step 2

Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl. Add shallot; gradually whisk in vegetable oil, crème fraîche, and remaining 3 Tbsp. olive oil, whisking until well blended. Remove potatoes from oven, and gently toss with vinegar mixture and chives. Season with kosher salt and pepper to taste.

Ratings & Reviews

Ashlanta's Review

October 20, 2013
I substituted light sour cream for the creme fraiche based on what i had in the fridge, and omitted the vegetable oil to slash calories. Using a mixture of purple, yellow and red potatoes adds pretty color to the salad. I think the sour cream and the lemon juice together made the dish a bit tart (and yes, I recognize I'm criticizing my own substitution), however I liked the fresher, cleaner taste more so than the typical mayo-based potato salad. Served to guests and while everyone ate it, no one commented on it. Would be good hot or cold. I would make again, but this won't go down as an all-time favorite.