Potato Salad with Creme Fraiche
3 pounds baby red potatoes
2 stalks celery, chopped
3 tablespoons chive, minced
3 tablespoons parsley, minced
1/4 cup red onion, minced
1/4 cup crme fraiche
salt and freshly ground black pepper to taste
Method of Preparation:
1.Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to a gentle boil and cook until tender when pierced with a knife, 25 to 30 minutes.
2.Drain potatoes and let cool; then cut into quarters. In a large bowl, combine potatoes, celery, chives, parsley, red onion, crme fraiche, salt, and pepper.
3.Refrigerate until chilled, about 1 hour.