epicurious4.5
Spring Potato Salad With Rhubarb
In addition to potatoes, this springtime side dish is made with lightly simmered rhubarb. The tangy stalks help to cut the rich creaminess of the potato salad.
👤 Søren Staun Petersen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Put the cubed rhubarb into a saucepan. Add the sugar and ¼ cup of water and let simmer. The cubes should be a little tender, but it is important that they do not overcook—there should still be a bite to them. Drain and let them cool.
cubed rhubarb1 cup
2
Cut the potatoes into large or small pieces, depending on your preference.
3
Mix together the crème fraiche, mayonnaise, and Dijon. Season with a little salt and pepper. Finely chop the red onion and chives and mix them into the dressing.
mayonnaise1 cupSalt and pepper, to tasteFresh chives
4
Finally, stir in the potatoes, rhubarb, and lime juice.
Lime juice, to taste
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