Friday, July 06, 2007

Fresh Potato Salad

Potato salad is one of those foods which I associate with summer. A barbecue without the famous potato salad is like a birthday without a cake. You shouldn't go without it. Ok, whole potatoes wrapped in foil and baked on the barbecue aren't all that bad either but that cool, creamy, tanginess of a good potato salad is hard to beat. The only thing I don't like about potato salad is the way it seems to magically end up on your hips. Let's face it, the required globs of mayo make it something that should be approached with care!

A few days ago I wanted to make some potato salad to accompany our 4th of July dinner. I decided to leave out the mayo and try something a little different. Believe me, I've tried many "healthier" varieties before, usually the ones made with low fat yogurt, but honestly, they didn't quite cut it for me. I find yogurt to be too liquidy and I miss that quintessential" creaminess" of an honest home-style potato salad. Enter creme fraîche!

The beauty about using creme fraîche instead of mayo in a potato salad is not just in the calories and fat you'll save, but I also find the flavor fresher and less greasy, yet still lovely and creamy. And believe me, a little goes a long way!

Here's my basic recipe but feel free to add or subtract according to your own tastes!

*450g potatoes cut in small chunks
*2 tbsps creme fraîche
*2 tsps grainy mustard

*1 spring onion, finely chopped
*small bunch of parsley, chopped

*small bunch of mint, chopped

*salt and pepper to taste

Boil potatoes for 8 minutes, drain, rinse with cold water and leave to cool thoroughly. In a small bowl whisk creme fraîche and mustard. When potatoes have cooled, transfer to a bowl, add creme fraîche and mustard mix and throw in the herbs. Stir carefully and season with salt and pepper according to taste. Serve with a sprinkling of sweet paprika powder.
Note: I can imagine that a tablespoon or two of capers would also go beautifully with this salad.


Kelly-Jane said...

I'll give that a go with the creme fraiche - I love potato salad!

I have a favourite potato salad, but it is a bit calorific, I only make it a caouple of times a year, but I really love it. I have a pic and am just trying to get enough time to write my post!

Margaret said...

Hi Paola

Just wanted to let you know that I have tagged you for the
“8 Things You Don’t Know about Me” meme. Mine is on my blog today:

Hope you don’t mind.

Mara said...

I have always made potato salad with home-made tartare sauce to make it less heavy. I love it with red onion, which I soak in hot water for a while to get rid of the smell ;)

Anonymous said...

Hi Paola

Great recipe. I tried it before when
I was checking your site, but I forgot to save it. I wanted to make
potato salad and remembered the one I
had found using mint(yours), so
I've now spent nearly half and hour searching, and I found you again.
I'm saving you for the next time.:-)

Paola said...

That's wonderful to hear! Great that you liked my recipe and the blog! Hope you stick around and if you have any questions in the future, just shout!


Kazza said...

Thank you, I've been searching today for a non-mayo recipe and yours looks perfect!

Hayleycomet said...

Hello Paola,
This sounds lovely...I'm going to substitute chives for the spring onion just because that's what I have here in my cupboard! My potatoes are cooling as I type and I will be taking it to a campfire dinner tomorrow...