Get out of the run-of-the-mill potato salad rut and try this recipe that packs a great punch in flavor and texture. This luscious and tangy créme fraîche potato salad is guaranteed to liven up any potluck or cookout spread.
To add some unexpected but delightful flavor to potato salad without any mayo, this recipe uses creamy and tangy créme fraîche, capers, lemon zest and lemon juice, and sliced red onions.
Can’t find créme fraîche at your grocery store? No worries, there is an easy sub for that.
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!
what’s a good créme fraîche substitute?
If you can’t find créme fraîche, you can easily substitute 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.
What kind of potatoes should I use for potato salad?
- I love red potatoes with the skins on for this recipe but you can use other kinds
- Any variety of baby potatoes, red, yellow, or purple will work because they tend to hold their shape better than russets and have softer skins (so I leave the skins on for potato salad)
- Russet potatoes still work for this recipe, but I would remove most or all of the peel. They tend to break up more than red potatoes so make sure not to boil them too long
More appetizer and side dishes
- Pimento Bacon Deviled Eggs
- Goat Cheese Guacamole with Crispy Wontons
- Orzo and Wild Rice Salad
- Cold Soba Noodle Salad with Tahini Dressing
Bon Appetit Ya’ll,
Créme Fraîche Potato Salad
- 2 lbs red potatoes quartered with skins intact
- ¾ cup créme fraîche See créme fraîche substitute in recipe notes
- 1 tsp olive oil
- 1½ tsp salt add up to ½ tsp more salt if needed
- freshly cracked pepper to taste
- 2 Tbsp capers
- 1 lemon zest of half a lemon, juice or 1 whole lemon
- ¼ cup red onions sliced in small slivers
- 1-2 Tbsp fresh chives or dill chopped
- 1 clove garlic chopped
- 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. Season with salt and pepper.
- Place the potatoes in a bowl and mix the créme fraîche mixture with the potatoes. Top with capers, red onion and fresh chives or dill. Adjust the seasoning if need be.
- Keep in the fridge until ready to serve.