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Potato Salad
A classic potato salad made with tender new potatoes and a rich, tangy dressing. The dressing combines mayonnaise and crème fraîche for a creamy texture, while white wine vinegar and chopped shallots add a bright, sharp bite. Optional gherkins bring a welcome crunch. It is a perfect side dish for summer barbecues, picnics, or casual weeknight dinners.
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 are tender. Drain the water, let the potatoes cool slightly, and then chop them into bite-sized pieces.
- 2Whisk the mayonnaise, crème fraîche, white wine vinegar, chopped shallots, olive oil, and optional gherkins in a large bowl. Season the dressing with salt and black pepper, then gently fold in the chopped potatoes until they are well coated. Let the salad cool completely and chill it in the refrigerator before serving.