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Creamy New Potato Salad
Tender new potatoes soak up a rich, tangy dressing in this upgraded cookout classic. You'll whisk together mayonnaise and crème fraîche for a luxurious base, while white wine vinegar and finely chopped shallots cut through the richness with a sharp bite. Toss in some gherkins if you like a little extra texture. It's a simple, reliable side that pairs beautifully with grilled meats or sandwiches.
Equipment
- Stovetop
- Saucepan
Ingredients
- 550g (1¼lb) new potatoes
- 6 tbsp mayonnaise
- 2 tbsp crème fraîche (see Savvy Swaps )
- 2 tbsp white wine vinegar
- 2 shallots, finely chopped (see Savvy Swaps )
- 4 tbsp chopped gherkins (optional)
- 2 tbsp olive oil
- salt and freshly ground black pepper
Instructions
- 1Boil the new potatoes in a pot of lightly salted water for 15 to 20 minutes until they're tender.
- 2Drain the potatoes well and let them cool slightly before chopping them into bite-sized pieces. Cutting them while they're still warm helps them absorb the dressing better.
- 3Whisk the mayonnaise, crème fraîche, white wine vinegar, chopped shallots, olive oil, and optional gherkins in a large bowl. Season generously with salt and black pepper.
- 4Gently fold the warm chopped potatoes into the dressing until they're well coated. Let the salad cool completely, then chill it in the refrigerator before serving.
Notes
- Make ahead: You can prepare this salad up to two days in advance. The flavors actually improve as they mingle in the fridge.
- Swap: If you don't have crème fraîche, sour cream or plain full-fat Greek yogurt works beautifully.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.