Lighter Potato Salad with Crème Fraîche and Dill
Lighten up your potato salad with the addition of crème fraîche and dill this summer! The must have side dish for any BBQ!
Mayonnaise free potato salad!
Everyone knows that potato salad is a MUST have at any BBQ. Who doesn’t want a side of creamy potatoes with their grilled meat?! It’s a match made in heaven.
As much as I love a mayo slathered potato salad, sometimes its nice to mix things up. In recent years, I’ve also become more conscious of people with allergies and other dietary requirements. This mayonnaise free potato salad is perfect for anyone who can’t eat eggs, for example! For lots of reasons, crème fraîche is a great alternative.
The main reason I choose to use crème fraîche is that it makes potato salad much lighter and brighter. Mayonnaise is quite rich but crème fraîche has a slightly sour flavour that goes really well with bright herbs such as dill.
In addition to crème fraîche and dill I also add spring onions, lemon juice, and plenty of salt for a fresh salad that is perfect for warm summer evenings. A sprinkling of cress adds a peppery finish
What potatoes work best for potato salad?
The best potatoes for a potato salad are any small, waxy and thin-skinned varieties. I like the really small baby potatoes as you can cook them whole and don’t need to cut them first!
Can I make this potato salad vegan?
There are lots of vegan mayonnaise alternatives on the market but, to properly replicate this recipe and make it plant based I’d recommend using the Oatly crème fraîche.
What can I use if I don’t have fresh dill?
Dried dill will do just fine but parsley is also a lovely herb to add if you can’t get hold of any. I also like tarragon and chervil. Fennel tops also work well! Have a play around with different flavours and see which one you like the best.
I used new potatoes and purple spring onions but feel free to use whatever potatoes and spring onions you have to hand. Brownie points if you grew them yourself!
Lighter Potato Salad with crème fraîche and dill
- 500 grams new potatoes
- 150 millilitres reduced fat crème fraîche
- 1/2 lemon juice only
- 4 spring onions sliced
- 3 tbsp dill fresh, finely chopped
- 3 tbsp cress
- salt to taste
- pepper to taste
- Gently boil the potatoes until tender (roughly 20-25 minutes).
- Drain and run under cold water.
- Leave to cool before cutting in half (or quarters if particularly large).
- Stir the crème fraîche and lemon juice through the potatoes.
- Add the spring onions, dill and cress.
- Season with the salt and pepper to taste.
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