This is my lighter update of a traditional potato salad. The mayo dressing gets a little lift from crème fraiche and a bit of brightness from lemon, cider vinegar, parsley, chives, and a little ground coriander. (If you can’t find crème fraiche, loosen sour cream with a bit of cream or half ‘n half.) This is a good make-ahead as the flavors meld over time. A version of this recipe originally appeared in my book, Fresh From the Farm.
Serves 4 to 6
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- Kosher salt
- 1/2 cup mayonnaise
- 1/2 cup crème frâiche (or sour cream whisked with a little cream)
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 3/4 teaspoon ground coriander
- 3 hard-cooked eggs, peeled and sliced
- ¾ cup thinly sliced celery
- 1/2 cup thinly sliced red onion
- 2 to 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons sliced fresh chives
- Freshly ground pepper
1. Put the potatoes and 2 teaspoons of salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce to a simmer, and cook until just tender, 10 to 12 minutes.
2. Drain the potatoes carefully in a colander, rinse briefly with cool water, and spread on a clean dishtowel to cool to room temperature.
3. In a large mixing bowl, whisk together the mayonnaise, crème frâiche (or sour cream), cider vinegar, lemon juice, lemon zest, ground coriander, a pinch of salt, and several grinds of fresh pepper.
4. To the bowl, add the cooled potatoes, eggs, celery, onion, most of the parsley, and most of the chives. Sprinkle 1/2 teaspoon salt over all. With a silicone spatula, mix everything together until well combined, breaking the eggs apart as you mix.
5. Transfer the salad to a serving bowl and garnish with remaining parsley and chives. Serve right away or refrigerate for up to 24 hours (take out of fridge ½ hour before serving).
