Creme Fraiche Potato Salad Recipe

Gordon Ramsay Makes it Easy | Wiley, 2005

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….)

Hands-On Time: 5 minutes | Total Time: 1 hour, 30 minutes | Serves 2 to 4

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Ingredients

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

Directions

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