Potato salad with creme fraiche dressing

Name: Potato salad with creme fraiche dressing
Yield: 4
Ingredients: 1kg kipfler potatoes, scrubbed; 87g salt; 150g creme fraiche; 150ml extra virgin olive oil; 30.00 ml merlot vinegar (substitute red wine vinegar); 20.00 ml caster sugar; 1 bunch chives, thinly sliced

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by Josh Niland

Aug 10, 2018

Potato salad is a cult favourite that goes with everything.

1kg kipfler potatoes, scrubbed
1 cup (87g) salt flakes
150g creme fraiche
150ml extra virgin olive oil
1 1/2 tbs merlot vinegar (substitute red wine vinegar)
1 tbs caster sugar
1 bunch chives, thinly sliced

Method

1.

Place potatoes in a medium saucepan, cover with 2.5L water, add salt flakes and bring to the boil over high heat. Reduce to a simmer and cook for 15-20 minutes or until tender. Drain. Stand for 15 minutes to cool slightly.
2.

Meanwhile, to make the creme fraiche dressing, whisk creme fraiche, oil, vinegar, sugar and 2 tsp extra salt flakes until well combined.
3.

Transfer warm potatoes to a bowl and toss with dressing, chives and 1/2 tsp freshly ground black pepper to serve.