Creamy and tangy créme fraîche, lemon, capers, and red onion add a punch of flavor to traditional potato salad!
2lbsred potatoesquartered with skins intact
3/4cupcréme fraîche, or half cream cheese and half sour cream or greek yogurt
freshly cracked pepper
1lemonzest of half a lemon, juice or 1 whole lemon
1/4cupred onionssliced in small slivers
1/2cupbaby kale or swiss chardtorn by hand
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.