Two-Potato Salad with Crème Fraîche

4 Reviews
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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1 cup)
May 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 253
  • Caloriesfromfat 29%
  • Fat 8.2g
  • Satfat 5g
  • Monofat 2.3g
  • Polyfat 0.4g
  • Protein 3.9g
  • Carbohydrate 41.3g
  • Fiber 3g
  • Cholesterol 18mg
  • Iron 1.2mg
  • Sodium 255mg
  • Calcium 70mg

How to Make It

Step 1

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.

Step 2

Combine crème fraîche and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.

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Ratings & Reviews

Better than expected!

Sarah
May 31, 2016
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.

casey45632's Review

casey45632
March 17, 2012
This is very easy and delicious. The combination of red and sweet potatoes is nice. I was able to find creme fraiche at Fresh Market.

SheilainMD's Review

srwfromorange
May 30, 2011
N/A

srwfromorange's Review

SheilainMD
August 09, 2010
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!!!