Potato Salad with Crème Fraîche | Light, Creamy & Perfect for Summer

Introduction: A Fresh Take on a Classic Side Dish

Potato salad with crème fraîche is a lighter, tangier twist on the traditional mayo-based version. Creamy yet refreshing, this version pairs perfectly with summer barbecues, picnics, or simply alongside grilled meats and fish. The crème fraîche adds a subtle sharpness that lifts the dish, making it feel both indulgent and fresh.

Why You’ll Love This Potato Salad with Crème Fraîche

🥔 Lighter Than Mayo – Tangy crème fraîche gives creaminess without heaviness
🌿 Fresh Flavours – Bright herbs and lemon zest keep things lively
🧂 Easy to Prepare – Minimal ingredients, maximum flavour
🍽️ Perfect for BBQs, Picnics or Midweek Meals – Keeps well and travels easily

Ingredients (Serves 4–6)

750g baby or new potatoes, halved or quartered
150ml crème fraîche (full-fat for best flavour)
1 tsp Dijon mustard
Zest and juice of ½ lemon
2 spring onions, finely sliced
Small handful of fresh herbs (parsley, dill, chives), finely chopped
Salt and freshly ground black pepper to taste

Optional Add-Ins

1 tbsp capers or finely chopped cornichons
Crumbled cooked bacon
Chopped celery for crunch
Peas or green beans for colour and texture

How to Make Potato Salad with Crème Fraîche – Step-by-Step

Step 1: Boil the Potatoes

Bring a large pot of salted water to a boil.
Add potatoes and simmer for 12–15 minutes, or until just tender.
Drain well and allow to cool slightly.

Step 2: Make the Dressing

In a bowl, mix the crème fraîche, mustard, lemon zest and juice, and a pinch of salt and pepper.
Stir until smooth and creamy.

Step 3: Combine

Place warm (not hot) potatoes in a large bowl.
Add spring onions and herbs.
Pour over the dressing and toss gently to coat.
Taste and adjust seasoning as needed.

Serving Suggestions

Serve warm, room temperature, or chilled
Perfect alongside grilled salmon, chicken, or sausages
A great addition to summer buffets and picnic baskets
Pair with hard-boiled eggs for a protein boost

Tips for the Best Potato Salad

Use waxy potatoes (like Charlotte, Jersey Royals or baby new) – they hold their shape well
Dress the potatoes while warm – they absorb more flavour
Don’t skip the lemon zest – it adds essential brightness
Let the salad sit for 10–15 minutes before serving to develop flavour

Make-Ahead & Storage

Can be made up to 24 hours in advance
Store in an airtight container in the fridge
Best enjoyed within 2–3 days
Stir gently before serving; add a little extra crème fraîche if needed

Variations

Herby Twist: Use basil and tarragon for a French-inspired version
Tangy Touch: Add a splash of white wine vinegar or pickle juice
Vegan Version: Swap crème fraîche for a plant-based alternative
Spicy Kick: Stir in a touch of horseradish or wholegrain mustard

Conclusion

Potato salad with crème fraîche is a delightful update to a classic dish. Creamy without being heavy, and full of fresh flavours from herbs and lemon, it’s a versatile side that works for every season — especially summer. Whether you’re hosting a BBQ or prepping your lunchbox, this simple dish brings comfort with a refreshing twist.