Potato Salad with Creme Fraiche Dressing

Potato Salad with Creme Fraiche Dressing


  • 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 cup creme fraiche or sour cream
  • 1 teaspoon celery seeds
  • Freshly ground pepper
  • 6 ounces cornichons (about 3/4 cup), drained and 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


Serves 12. 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. Remove from heat, drain, and sprinkle with vermouth. Let stand until cool. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds. Season to taste with salt and pepper. 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.

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