Ann Taylor Pittman
Active Time
25 Mins
Total Time
35 Mins
Yield
Serves 8 (serving size: about 3/4 cup)

This make-ahead potato salad is perfect for potluck gatherings, picnics, or backyard barbecues. You can whip it up two or three days ahead, and it only gets better as it sits. Two elements make it stand deliciously above the usual potato salad: crème fraîche in the dressing, which makes it incredibly rich and creamy, and crunchy pickled onions in place of the usual pickles. Pickling with white vinegar gives the magenta onion slices a touch of sweetness without adding sugar.

How to Make It

Step 1

Combine vinegar and 1/2 cup water in a small saucepan; bring to a boil. Add onion; return just to a simmer, then remove from heat. Let stand until cooled to room temperature.

Step 2

Meanwhile, place potatoes in a large saucepan or Dutch oven; cover with cool water. Bring to a boil; reduce heat to medium-low, and cook until potatoes are just tender when pierced with a knife, about 15 minutes. Drain and place potatoes in a large bowl of ice water; cool 5 minutes.

Step 3

Combine crème fraîche, mayonnaise, buttermilk, chives, dill, parsley, salt, and pepper in a large bowl. Cut potatoes into quarters. Add potatoes to bowl; toss gently to coat with dressing. Drain onion; reserve about 3 tablespoons onion slices. Chop remaining onion, and fold into salad. Spoon salad into a large bowl; top with reserved onion slices.

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