This is not your traditional, run of the mill, potato salad. To combat the traditional mushy potato texture, I prefer to roast the tiny potatoes in plenty of olive oil and sea salt. I like to get them nice and crispy. If you store the salad in the fridge over night, the potatoes will lose some of their crispiness, so I like to serve mine as soon as they cool. Combined with some crispy fresh produce - radishes, beans, and some sweet crunchy peas, you are dealing with a killer salad. Drizzled with créme fraîche hinted with chives and garlic, reminiscent of a fresh baked potato with sour cream and chives with a crunch, we are talking about a serious salad. Enjoy it my friends.
print ROASTED POTATO SALAD WITH CREME FRAICHE 8 - 10 servingsnotes: If créme fraîche is not available where you live, sour cream can be used as an alternative.