Red Potato Salad

Cathy Tuten


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


★★★★★ 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

How to Make Red Potato Salad


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

Printable Recipe Card

About Red Potato Salad

Course/Dish: Potato Salads

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