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Potato salad with capers on a green plate

Créme Fraîche Potato Salad

Creamy and tangy créme fraîche, lemon, capers, and red onion add a punch of flavor to traditional potato salad!
Course sides
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 2 lbs red potatoes quartered with skins intact
  • ¾ cup créme fraîche See créme fraîche substitute in recipe notes
  • 1 tsp olive oil
  • 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.


Substitute for créme fraîche

If you don't have créme fraîche, substitute with a mixture of half cream cheese and for a bit of tang, add either half sour cream or half greek yogurt to the cream cheese.