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Crème Fraîche Potato Salad

A beige bowl filled with creme fraiche potato salad.
Solid boiling potatoes are best for this recipe. I prefer to use slightly nutty Charlottes but small potatoes with red skin are also good.
Gordon Ramsay

Prep 5 mins
Cook 25 mins
Total 1 hr 30 mins
2 to 4 servings
178 kcal


  • 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. 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.
  • 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.