Simple Potato Salad
The combination of two potato types with the crème fraîche makes this dish a nice alternative to the traditional mustard-based or mayonnaise-based salads.
1 1/2 lbs. small red potatoes, halved
1 1/2 lbs. peeled sweet potatoes, cut into 1-inch pieces
3 Tbsp. white vinegar
3/4 c. crème fraîche
1/4 c. chopped fresh chives
3/4 tsp salt
1/4 tsp. freshly ground black pepper
1. Place potatoes in a large saucepan and cover with water. Bring to a boil and reduce heat; simmer 20 minutes or until potatoes are tender. Drain.
2. Place potatoes in a large bowl and drizzle with vinegar, tossing to coat. Let cool to room temperature.
3. Whisk together crème fraîche, chives, salt and pepper. Add to potatoes and stir gently to completely coat.