Best 3 Potato Salad With Creme Fraiche Dressing Recipes

In the realm of classic summer side dishes, potato salad reigns supreme. This versatile dish can be tailored to suit any taste, from tangy and refreshing to creamy and indulgent. This article presents a delightful collection of potato salad recipes, each with its unique twist.

For those seeking a classic rendition, the Traditional Potato Salad recipe offers a harmonious balance of creamy mayonnaise, tangy mustard, and crisp vegetables. If you prefer a lighter option, the Greek Potato Salad combines fresh herbs, zesty lemon, and creamy yogurt for a refreshing twist. For a touch of sophistication, the Potato Salad with Crème Fraîche Dressing elevates the dish with a rich and velvety dressing.

For a unique spin on the classic, the Warm German Potato Salad features tender potatoes tossed in a savory bacon and vinegar dressing, while the Roasted Potato Salad showcases the caramelized flavors of roasted potatoes complemented by a tangy dressing. Last but not least, the Bacon, Avocado, and Corn Potato Salad adds a delightful combination of smoky bacon, creamy avocado, and sweet corn to the classic potato salad.

No matter your preference, this collection has a potato salad recipe that will tantalize your taste buds. Embark on a culinary journey and discover the perfect potato salad to accompany your next backyard barbecue, potluck, or summer gathering.

Let's cook with our recipes!

CREAMY POTATO SALAD

Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

Ingredients

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

POTATO SALAD WITH CREME FRAICHE DRESSING

Potato Salad with Creme Fraiche Dressing image

Tart cornichons and rich creme fraiche help flavor this French-inspired version of an old-fashioned favorite salad dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

4 pounds total (12 to 15 of each) red and white small potatoes
Salt
1/2 cup dry vermouth
1/4 cup white-wine vinegar
1 tablespoon sugar
1 1/2 cups creme fraiche or sour cream
1 teaspoon celery seeds
Freshly ground pepper
6 ounces cornichons (about 3/4 cup), drained and thinly sliced or finely chopped
2 bunches scallions, cut into 1/4-inch slices on the bias
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Steps:

Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches. Add salt; bring to a boil. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes.
Remove from heat, drain, and sprinkle with vermouth. Let stand until cool.
In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds. Season to taste with salt and pepper.
Cut potatoes into bite-size pieces, and transfer to a serving bowl. Pour dressing over the potatoes. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.

HEALTHIER POTATO SALAD

Healthier potato salad image

Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds

Provided by Angela Nilsen

Categories Buffet, Lunch, Side dish

Time 20m

Number Of Ingredients 9

Ingredients

750g Charlotte new potato , skins left on
2 tbsp good-quality mayonnaise (we used Hellmann's)
3 tbsp natural yogurt
3 tbsp half-fat crème fraîche
1 tsp Dijon mustard
1 tbsp semi-skimmed milk
8 spring onions , ends trimmed, halved lengthways and sliced
3 tbsp snipped chive
1 tbsp chopped tarragon

Steps:

Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don't break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold - but the flavour is best if not served straight from the fridge.

Nutrition Facts : Calories 215 calories, Fat 12.1 grams fat, SaturatedFat 2.7 grams saturated fat, Carbohydrate 21.9 grams carbohydrates, Sugar 4.5 grams sugar, Fiber 2 grams fiber, Protein 4.5 grams protein, Sodium 0.5 milligram of sodium

Tips:

For the best potato salad, use waxy potatoes that hold their shape well when cooked, such as Yukon Gold, Red Bliss, or New Potatoes.
Cook the potatoes until they are tender but still firm, so they don't fall apart when mixed with the dressing.
While the potatoes are cooking, prepare the dressing. This allows the flavors to meld and develop.
Use high-quality ingredients for the dressing, such as good-quality mayonnaise, crème fraîche, and Dijon mustard.
Season the dressing to taste with salt, pepper, and fresh herbs, such as chives, parsley, or dill.
Once the potatoes are cooked, drain them well and let them cool slightly before adding them to the dressing.
Gently fold the potatoes into the dressing until they are evenly coated.
Serve the potato salad immediately or chill it for later.

Conclusion:

This potato salad with crème fraîche dressing is a delicious and versatile side dish that can be enjoyed at any time of year. It is perfect for potlucks, picnics, and barbecues. The creamy, tangy dressing adds a sophisticated touch to this classic dish. With its simple ingredients and easy-to-follow instructions, this potato salad is sure to become a family favorite.