This British take on an American classic creamy potato salad 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 warm across the pond, although we gotta admit, we tend to prefer it chilled through and through.–Renee Schettler
Crème Fraîche Potato Salad
- 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
- Bring a pot of salted water to a boil. Add the potatoes in their skins and simmer until tender. 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.
- 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.
- 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.
*What is crème fraîche?I know, we had you at crème. It’s wonderfully creamy, thicker, and less tangy than sour cream. It has a higher fat content, which makes it less prone to curdling during cooking. If that’s not available near you can swap it for sour cream or even Greek yogurt. Gordon Ramsay is a huge fan—it’s the secret to his scrambled eggs—and uses it often. Consider us fans.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This is definitely a TC, and then some. Having heard of Mr. Ramsey’s reputation and “short-wired personality,” I was hesitant to even try this recipe. But before I even attempted it, I could see that it was easy with a big E. However, was this a cold potato salad (as we in the Deep South love to love), or was it a hot potato salad (as my German ancestors made with great delight)? Or is this one to be served at room temperature? I found no clues—no refrigeration instructions, nor a “serve immediately” imperative.
So I made it, set it on the buffet, and let rip. The overwhelming and unanimous vote from all six tasters was “Oh, yes!” This is just too easy, and oh-so-good. You’ll love it. I must confess that we had no chives to snip, so I used the greens of some baby leeks that I’m growing in a pot on the patio. Result? Fabulous.
This simple-to-make potato salad is a perfect summer side that comes together quickly and can be easily doubled. The crème fraîche gives the potatoes a nice, creamy flavor without overpowering the salad as a mayonnaise-based dressing can. I really enjoyed the salad warm, although I chilled and served it a few hours later to find the flavors of the lemon and chives had absorbed into the potatoes, really melding together nicely. I used Yukon golds, and I did peel them. It’s great alongside grilled meats.
Loved this potato salad recipe. It’s quick, easy, and delicious. Using crème fraîche instead of sour cream or mayonnaise creates a lighter and more delicious flavor, with the lemon juice and chives adding the perfect brightness to balance out the creaminess. It’s a winner, for sure, one that I’ll make many times over summer to go with my endless goal of creating the perfect baby back ribs.
Easy, and flavorful, with simple ingredients yielding clean flavors. After combining the ingredients, I chilled the salad to allow all of the flavors to combine. I added the olive oil but didn’t add the water called for in the instructions.