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 gotta admit, we tend to 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? (Sorry. It’s just that we’ve really been wanting to ask you that question. Maybe it is necessary. We don’t know. That’s why we’re asking….)
Creme Fraiche Potato Salad Recipe
- Quick Glance
- 5 M
- 1 H, 30 M
- 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, to taste
- 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 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.