A classic potato salad with colorful potatoes. Photo by Erin Feinblatt.

Potato Salad

Seasonal Recipe

Don’t limit potato salad to just picnics and potlucks. This could also work as a side dish at your next dinner party. Using crème fraîche instead of mayonnaise gives it a lighter, tangier flavor. It goes well with fish, chicken and other dinner entrées.

Makes 4 servings

  • 112 pounds small red, purple, white or yellow potatoes, scrubbed but left whole
  • 2 hard-boiled eggs, chopped
  • 1–2 carrots, thinly sliced
  • 1–2 radishes, thinly sliced
  • 2–3 green onions, thinly sliced
  • A handful of Italian parsley, chervil, dill or any combination
    of those, chopped
  • 6–712 ounces crème fraîche or sour cream
  • Salt and freshly ground pepper

Bring the potatoes to boil in a large pot of water, then simmer for approximately 20 minutes or until tender. You can easily tell when they are tender by poking them with the tip of a sharp knife. Drain and let cool. Cut in half or quarters, depending on how big your potatoes are. You really want them to be manageable bite-size pieces.

Combine the potatoes with the eggs, carrots, radishes, green onions and fresh herbs mixing gently. Add enough crème fraîche or sour cream until the ingredients are coated lightly. You could also add some homemade mayonnaise if you like a more traditional creamy potato salad. Add the salt and pepper to taste. Let chill and then taste again, adjusting the seasoning if necessary.

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