Is there anything worse at a summer potluck than a mushy lifeless potato salad that has had the crap beat out of it by too much mayo and ZERO flavor?
Well maybe your drunk uncle mooning the entire family, that would technically be worse.
Drunken fits aside, let’s LIVEN up that boring potato mush with luscious and tangy créme fraîche potato salad! Can’t find créme fraîche at your grocery store? No worries, there is an easy sub for that!
To add some unexpected but delightful flavor to your potato salad try adding creamy and tangy créme fraîche (instead of mayo), capers, baby kale, lemon zest and lemon juice, and sliced red onions!
SO WHAT IS CRÉME FRAÎCHE ANYWAY?
Créme Fraîche is a French cultured cream whose flavor and texture is like a cream cheese and sour cream combo. Because it’s rich like cream cheese, it can also be whipped with a hint of sweetness and makes a great alternative to whipped cream! So yeah, it’s GOOD, real good.
WHAT’S A GOOD CRÉME FRAÎCHE SUBSTITUTE?
The only reason I was able to make this potato salad recipe is because I FINALLY found some créme fraîche at my local grocery store. I have been looking for some on-and-off for months, but none of the stores in my neighborhood carried it until recently. Of course, I jumped for joy when I saw it in the fancy cheese section!
When making this recipe I figured many of you might not be able to find it in your store either so I came up with a solution. You can easily substitute créme fraîche with half cream cheese and half sour cream. If you want it to be a little lighter, use greek yogurt instead of sour cream. The cream cheese makes it luscious and thick, while the sour cream or yogurt gives it that lovely tang.
I personally love red potatoes with the skins on in my potato salad. It has such a pretty color and provides a nice contrast to the capers and lemon.
So get out of the run-of-the-mill potato salad rut and try this recipe that packs a great punch in flavor and texture. Pucker up baby
Bon Appetit Ya’ll,
CREME FRAICHE POTATO SALAD RECIPE
- 2 lbs red potatoes quartered with skins intact
- 3/4 cup créme fraîche, or half cream cheese and half sour cream or greek yogurt
- 1 tsp olive oil
- 1 1/2-2 tsp salt
- freshly cracked pepper
- 2 Tbsp capers
- 1 lemon zest of half a lemon, juice or 1 whole lemon
- 1/4 cup red onions sliced in small slivers
- 1/2 cup baby kale or swiss chard torn by hand
- 1 clove garlic
Quarter the potatoes and keep the skins intact. Add them to a pot of salted water. Cover and bring to a boil. Uncover and simmer for about 6-9 minutes, or until fork tender.
- Meanwhile, chop the red onion, garlic, and juice and zest the lemon.
- Strain the potatoes and let them cool. To speed up this process, spread them on a sheet pan.
- When the potatoes have cooled, mix the créme fraîche, olive oil, garlic lemon zest and juice. If you don't have créme fraîche, substitute with a mixture of half cream cheese and half sour cream or greek yogurt. Season with salt and pepper.
- Place the potatoes in a bowl and mix the créme fraîche mixture with the potatoes. Top with capers and kale or swiss chard. Adjust the seasoning if need be.
- Keep in the fridge until ready to serve.