Two-Potato Salad with Crème Fraîche

Two-Potato Salad with Crème Fraîche Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell


  • 1 1/2 pounds small red potatoes, halved
  • 1 1/2 pounds peeled sweet potatoes, cut into 1-inch pieces
  • 3 tablespoons white vinegar
  • 3/4 cup crème fraîche
  • 1/4 cup chopped fresh chives
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.

Combine crème fraîche and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.

  • Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 253
Caloriesfromfat per serving: 29%
Fat per serving: 8.2g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 2.3g
Polyunsaturated fat per serving: 0.4g
Protein per serving: 3.9g
Carbohydrate per serving: 41.3g
Fiber per serving: 3g
Cholesterol per serving: 18mg
Iron per serving: 1.2mg
Sodium per serving: 255mg
Calcium per serving: 70mg