Red Bliss Potato Salad with Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A Champagne vinaigrette dresses Red Bliss Potato Salad with Chives. Creme fraiche lends tang and creaminess to this side salad. Ingredients:
2 pounds small red bliss potatoes, quartered |
5 tablespoons olive oil, divided |
2 tablespoons champagne vinegar |
1 teaspoon fresh lemon juice |
1 teaspoon dijon mustard |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
1 small shallot, minced |
3 tablespoons vegetable oil |
2 tablespoons crème fraîche |
2 tablespoons chopped fresh chives |
kosher salt and pepper to taste |
Directions:
1. Preheat oven to 400°. Toss potatoes with 2 Tbsp. olive oil; place in a single layer in a jelly-roll pan. Bake 30 to 35 minutes or until golden.
2. Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl. Add shallot; gradually whisk in vegetable oil, crème fraîche, and remaining 3 Tbsp. olive oil, whisking until well blended. Remove potatoes from oven, and gently toss with vinegar mixture and chives. Season with kosher salt and pepper to taste.
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