Red Potato Salad

Michelle Tuten


This is a different type of potato salad. I hope you like it.

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★★★★★ 1 vote
20 Min
30 Min


2 lb
small red potatoes, quartered
5 Tbsp
olive oil, divided
2 Tbsp
champagne vinegar
1 tsp
fresh lemon juice
1 tsp
dijon mustard
1/4 tsp
kosher salt
1/4 tsp
freshly ground pepper
1 small
shallot, minced
3 Tbsp
vegetable oil
2 Tbsp
creme fraiche
2 Tbsp
chopped fresh chives
kosher salt and pepper to taste


1Preheat oven 400. Toss potatoes with 2 Tbsp olive oil. Place in a single layer in a pan . Bake 30 to 35 minutes or till potatoes are golden brown.

2Meanwhile, whisk together vinegar and next 4 ingredients in a large bowl. Add shallot and gradually whisk in vegetable oil, creme fraiche and remaining 3 tbsp olive oil. Whisk till well blended.

3Remove potatoes from oven and gently toss with the mixture, add chives. Season with kosher salt and pepper to taste.

About this Recipe

Course/Dish: Potato Salads