Creme Fraiche Potato Salad
The recipe Creme Fraiche Potato Salad can be made in around 1 hour and 30 minutes. This gluten free and lacto ovo vegetarian recipe serves 2 and costs $2.33 per serving. One portion of this dish contains roughly 5g of protein, 19g of fat, and a total of 345 calories. It is perfect for The Fourth Of July. It works well as a rather inexpensive side dish. 75 people were glad they tried this recipe. A mixture of chives, olive oil, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Leites Culinaria. With a spoonacular score of 83%, this dish is super. Try Two-Potato Salad with Crème Fraîche, Dinner Tonight: Potato Salad with Smoked Salmon and Horseradish Crème Fraîche, and Yellow Finnish Potato With Creme Fraiche for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 85 minutes
Ingredients:
2 teaspoons snipped chives
4 tablespoons crème fraîche
1 tablespoon fresh lemon juice, plus more to taste
6 (or so) smallish new potatoes (white or red or, heck, even Yukon golds)
Olive oil, to taste
Salt and freshly ground black pepper, to taste
Equipment:
pot
bowl
Cooking instruction summary:
1. Bring a pot of salted water to a boil. Add the potatoes in their skins and simmer until tender. Drain the potatoes and tip them into a bowl. Crush the potatoes ever so gently with the back of a fork or roughly chop them. Let cool slightly.2. Add the crème fraîche, lemon juice, and snipped chives to the potatoes and then season well with salt and pepper. Toss well. Taste and adjust the ingredients accordingly. If desired, cover and refrigerate until chilled through, at least 1 hour.3. Just before serving, if desired, dribble a little olive oil or a quick vinaigrette made from a few drops of lemon juice, some olive oil, salt and pepper, and a touch of water over the potato salad.
Step by step:
1. Bring a pot of salted water to a boil.
2. Add the potatoes in their skins and simmer until tender.
3. Drain the potatoes and tip them into a bowl. Crush the potatoes ever so gently with the back of a fork or roughly chop them.
4. Let cool slightly.
5. Add the crème fraîche, lemon juice, and snipped chives to the potatoes and then season well with salt and pepper. Toss well. Taste and adjust the ingredients accordingly. If desired, cover and refrigerate until chilled through, at least 1 hour.
6. Just before serving, if desired, dribble a little olive oil or a quick vinaigrette made from a few drops of lemon juice, some olive oil, salt and pepper, and a touch of water over the potato salad.
Nutrition Information:
covered percent of daily need
