My neighbor used to bring a potato salad to every barbecue that had no mayonnaise and everyone always wanted to know what was in it. She said crème fraîche, garlic, chili flakes, and fresh mint, and I thought she was joking. She was not. I started making it myself years later, and it has become the thing I bring to anything outdoor. The chili flakes are what make it, a low warmth that sneaks in just after the cool creaminess of the dressing. New potatoes work best here, small enough to cube neatly and waxy enough to hold their shape after boiling.
How to Make Potato Salad with Crème Fraîche
Cooling the potatoes fully
Give them at least an hour after draining. Warm potatoes will absorb dressing unevenly and the crème fraîche can turn loose and watery when it hits hot starch. Room temperature is where you want to be before mixing.
Balancing the dressing
Mix the crème fraîche with the garlic, spring onions, mint, and chili flakes before the potatoes go in. Taste it on its own and adjust the salt. It should be boldly seasoned at this stage since the potato will mute it considerably. 
Mint matters here
Use fresh leaves only. Dried mint turns dusty and medicinal in cold dressings. Tear or finely slice the leaves rather than bruising them so they stay bright green through to serving.
Potato Salad with Crème Fraîche
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A cool and spicy potato salad perfect for a hot summer day. Creamy crème fraîche and fresh herbs make this side dish a winner.
Ingredients
- 1 cups (237 ml) creme fraiche
- 1 lbs (454 g) new potatoes
- 8 leaves mint leaves
- 2 each spring onions
- 1 each garlic clove
- Pinch of chilli flakes
- Salt
- Freshly ground black pepper
Instructions
- Boil the potatoes until cooked.
- Drain the potatoes and let them cool for approximately one hour.
- Once cool, dice the potatoes into 1-centimeter cubes.
- Place the mint leaves, spring onions, garlic, chili flakes, and crème fraîche in a small mixing bowl.
- Mix well and season to taste with salt and black pepper.
- Add the diced potatoes and mix again.
- Serve.
Notes
- For a smoother texture, use a potato ricer to mash the potatoes slightly before mixing with the dressing.
- If you don’t have crème fraîche, substitute sour cream or Greek yogurt for a similar tangy flavor.
- Store leftover potato salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I make this ahead of time?
Yes, up to a day in advance. Store it in the fridge, but pull it out 30 minutes before serving so it comes to room temperature. The flavors are much better when not ice cold.
What can I use instead of creme fraiche?
Full fat sour cream is the closest substitute. Greek yogurt works too but will be tangier and slightly thicker. Avoid low fat versions, as they tend to water out.
Why dice the potatoes after boiling instead of before?
Boiling whole new potatoes prevents them from absorbing too much water and getting waterlogged. Once cooled and diced, they stay firm and hold up well in the dressing.
the mint leaves are freaking gross!! skip them out and just season well with salt + pepper…