Baby Potato Salad with Lemony Crème Fraîche
A lighter version of the summer staple, this warm potato salad uses naturally low carb Lotatoes and crème fraîche for a creamy, yet not-too-heavy dressing.
Ingredients
3 Tbsp crème fraîche
1 Tbsp olive oil
Zest and 2 Tbsp juice of 1 lemon
2 Tbsp chives, finely chopped
Method
In a large bowl, combine the crème fraîche, olive oil, lemon zest, and juice and season with salt and pepper. Loosen with 1-2 tablespoons of water.
Cut any larger potatoes in half and place them in a large saucepan. Cover with water and add ½ teaspoon of salt. Bring up to a simmer, then cook for 15-20 minutes until tender when pierced with a knife.
Drain well, then add the cooked potatoes to the bowl with the dressing and the chives. Toss until all of the potatoes are lightly coated.