Potato Salad with Creme Fraiche Dressing

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

  • Servings: 12

Source: Martha Stewart Living, July/August 1999


  • 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


  1. 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.

  2. Remove from heat, drain, and sprinkle with vermouth. Let stand until cool.

  3. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds. Season to taste with salt and pepper.

  4. 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.

Cook's Notes

The dressing can be made up to two days ahead and stored, refrigerated, in an airtight container.


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