This British take on an American classic is both simple and sublime. The summery spud salad relies on the tart richness of crème fraîche and the pucker of lemon to turn out a novel take on something familiar. It’s typically served tepid across the pond, although we prefer it chilled through and through.–Renee Schettler Rossi
LC Gee, Gordon Ramsay Note
Gee, Gordon Ramsay, is it really necessary to yell that much? (Maybe it is. We don’t know. That’s why we’re asking….)
Creme Fraiche Potato Salad Recipe
Hands-On Time: 5 minutes | Total Time: 1 hour, 30 minutes | Serves 2 to 4
- 6 (or so) smallish new potatoes (white or red or, heck, even Yukon golds)
- 4 tablespoons crème fraîche
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 teaspoons snipped chives
- Salt and freshly ground black pepper
- Olive oil, to taste
- 1. Bring a pot of salted water to a boil. Add the potatoes in their skins and simmer until tender. Drain and tip into a bowl.
- 2. Crush the potatoes ever so gently with the back of a fork or roughly chop them. Let cool slightly.
- 3. Add the crème fraîche, lemon juice, and snipped chives, then season well with salt and pepper.
- 4. Taste and adjust the ingredients accordingly. If desired, cover and refrigerate until chilled through, at least 1 hour.
- 5. 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 top of the potato salad.
Hungry for more? Chow down on these:
- Potato Salad with Feta Cream Dressing from Herbivoracious
- Red Potato Salad with Horseradish from Gluten-Free Goddess
- Lemony Potato Salad with Olives, Corn, and Cashews from Leite's Culinaria
- Green Bean and Potato Salad from Leite's Culinaria
Creme Fraiche Potato Salad Recipe © 2005 Gordon Ramsay. Photo © 2005 Jill Mead. All rights reserved.