Name: Potato Salad with Crème Fraîche and Purple Potatoes
Total time: 40 min
Yield: 4–6 servings
Ingredients: 500 g new potatoes; 500 g purple potatoes; 250 g crème fraîche; 6 tbsp olive oil; Juice of 1–2 lemons; 1 bunch radishes, thinly sliced; Fresh chives, snipped; Fresh herbs (dill, parsley, or whatever looks good); Sea salt; Freshly ground black pepper

This is not the potato salad of backyard barbecues — drenched in mayo, studded with hard-boiled eggs. This is the one I make when I find beautiful new potatoes at the market, especially the purple ones that turn every plate into something that looks like it belongs in a food magazine.

The dressing is crème fraîche loosened with olive oil and fresh lemon juice — tangy, bright, and light enough that you can actually taste the potatoes. You slice them thick while they’re still warm so they absorb the dressing, then toss in radishes for crunch, chives for color, and whatever herbs look good that day.

It’s the kind of side dish that quietly steals the show.

The Recipe

Serves: 4–6 • Time: 40 minutes

Ingredients

500 g new potatoes
500 g purple potatoes
250 g crème fraîche
6 tbsp olive oil
Juice of 1–2 lemons
1 bunch radishes, thinly sliced
Fresh chives, snipped
Fresh herbs (dill, parsley, or whatever looks good)
Sea salt
Freshly ground black pepper

Instructions

Boil: Cook the potatoes in well-salted water until tender when pierced with a knife. Drain and let cool just enough to handle.
Peel and slice: While still warm, peel the potatoes — the skin slips off easily with a small knife. Slice into thick rounds.
Dress: Whisk together the crème fraîche, olive oil, and lemon juice. Season generously with salt and pepper.
Combine: Pour the dressing over the warm potatoes and toss gently. Let sit for about 30 minutes so the potatoes absorb the flavors.
Finish: Add the sliced radishes, chives, and herbs. Toss once more and adjust the seasoning.

Notes

Dressing warm potatoes is the secret — they soak up so much more flavor than cold ones.
Purple potatoes aren’t just pretty; they have a slightly nuttier, earthier flavor that works beautifully here.
If you can’t find purple potatoes, all new potatoes work just fine.
This gets better as it sits. Make it an hour ahead if you can.

← Back to all recipes