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[]
- 1 1/2 pounds small red potatoes, halved
- 1 1/2 pounds peeled sweet potatoes, cut into 1-inch pieces
- 3 tablespoons white vinegar
- 3/4 cup crème fraiche
- 1/4 cup chopped fresh chives
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions[]
- Place potatoes in a large Dutch oven; cover with water.
- Bring to a boil; reduce heat, and simmer 18 minutes or until tender.
- Drain.
- Place potatoes in a large bowl.
- Drizzle with vinegar; toss gently to coat.
- Cool to room temperature.
- Combine crème fraiche and remaining 3 ingredients, stirring with a whisk.
- Add to potatoes, tossing gently to coat.
Yield: 8 servings (serving size: 1 cup)