Red Potato Salad

Cathy Tuten


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


★★★★★ 1 vote

20 Min
30 Min


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  • 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.

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About Red Potato Salad

Course/Dish: Potato Salads

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