pat's Recipe

Potato Salad with Creme Fraiche

Category: Potato salads

3 pounds baby red potatoes
2 ribs celery, chopped
3 1/2 Tbsp snipped chives, plus 1/2 Tbsp
for garnish
1/4 cup creme fraiche
1 Tbsp extra-virginolive oil

Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to a gentle boil and cook until tender whe pierced with a knife, 25 to 30 minutes.
Drain potatoes and let cool; then cut into quarters. In a large bowl, toss potatoes, celery, and 3 1/2 Tbsp chives. Stir in creme fraiche and olive oil.
Season with salt and freshly ground black pepper. Refrigerate until chilled, about 1 hour. Garnish with remaining 1/2 Tbsp chives.

makes 10 servings