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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Look for crème fraiche neat the gourmet cheeses in gourmet markets; if you can't find it, substitute full-fat sour cream. You can prepare this dish a day ahead; stir gently before serving.

Ingredients[]

Directions[]

  1. Place potatoes in a large Dutch oven; cover with water.
  2. Bring to a boil; reduce heat, and simmer 18 minutes or until tender.
  3. Drain.
  4. Place potatoes in a large bowl.
  5. Drizzle with vinegar; toss gently to coat.
  6. Cool to room temperature.
  7. Combine crème fraiche and remaining 3 ingredients, stirring with a whisk.
  8. Add to potatoes, tossing gently to coat.

Yield: 8 servings (serving size: 1 cup)

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