Potato Salad with Creme Fraiche - News, Weather and Classifieds for Southern New England

Potato Salad with Creme Fraiche

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Serves 6


3 pounds baby red potatoes

2 stalks celery, chopped

3 tablespoons chive, minced

3 tablespoons parsley, minced

1/4 cup red onion, minced

1/4 cup crème fraiche

salt and freshly ground black pepper to taste

Method of Preparation:

1. Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to a gentle boil and cook until tender when pierced with a knife, 25 to 30 minutes.

2. Drain potatoes and let cool; then cut into quarters. In a large bowl, combine potatoes, celery, chives, parsley, red onion, crème fraiche, salt, and pepper.

3. Refrigerate until chilled, about 1 hour.

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