Look for crème fraîche near the gourmet cheeses in gourmet markets; if you can’t find it, substitute full-fat sour cream. You can prepare this dish a day ahead; stir gently before serving.
11⁄2 pounds small red potatoes, halved
11⁄2 pounds peeled sweet potatoes, cut into 1-inch pieces
3 tablespoons white vinegar
3⁄4 cup crème fraîche
1⁄4 cup chopped fresh chives
3⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Yield: 8 servings (serving size: 1 cup).
1. Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.
2. Combine crème fraîche and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.
CALORIES 253 (29% from fat); FAT 8.2g (sat 5g, mono 2.3g, poly 0.4g); PROTEIN 3.9g; CARB 41.3g; FIBER 3g; CHOL 18mg; IRON 1.2mg; SODIUM 255mg; CALC 70mg
11⁄2 pounds small red potatoes, halved
11⁄2 pounds peeled sweet potatoes, cut into 1-inch pieces
3 tablespoons white vinegar
3⁄4 cup crème fraîche
1⁄4 cup chopped fresh chives
3⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Yield: 8 servings (serving size: 1 cup).
1. Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.
2. Combine crème fraîche and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat.
CALORIES 253 (29% from fat); FAT 8.2g (sat 5g, mono 2.3g, poly 0.4g); PROTEIN 3.9g; CARB 41.3g; FIBER 3g; CHOL 18mg; IRON 1.2mg; SODIUM 255mg; CALC 70mg
