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:

Quickview
664k Calories
13g Protein
19g Total Fat
112g Carbs
21% Health Score
Limit These
Calories
664k
33%

Fat
19g
30%

  Saturated Fat
4g
30%

Carbohydrates
112g
38%

  Sugar
5g
7%

Cholesterol
12mg
4%

Sodium
251mg
11%

Get Enough Of These
Protein
13g
27%

Vitamin C
129mg
157%

Vitamin B6
1mg
95%

Potassium
2734mg
78%

Fiber
14g
56%

Manganese
0.99mg
49%

Phosphorus
393mg
39%

Magnesium
150mg
38%

Copper
0.7mg
35%

Vitamin B1
0.52mg
35%

Vitamin B3
6mg
34%

Iron
5mg
28%

Folate
106µg
27%

Vitamin K
23µg
22%

Vitamin B5
1mg
20%

Vitamin E
2mg
15%

Vitamin B2
0.25mg
15%

Zinc
1mg
13%

Calcium
104mg
10%

Vitamin A
206IU
4%

Selenium
2µg
4%

Vitamin B12
0.07µg
1%

covered percent of daily need
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