Siba's tip...

I love the dash of lemon in the recipe as it introduces a tartness that balances the richness of the crème fraiche. I generally like all things tangy, but you could add a teaspoon of honey if you want to counter-balance the acidity of the lemon in turn.

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Crème Fraȋche Potato Salad

Prep time

15 min

Cook time

12 min



Potato base

  • 500 g red baby potatoes
  • Pinch of salt
  • Enough water to cover


  • 150 g crème fraîche
  • 30 ml fresh parsley, chopped
  • 30 ml fresh dill, chopped; plus extra to garnish
  • 2 spring onions, chopped
  • 30 ml fresh lemon juice
  • Flaked sea salt and freshly ground black pepper
  • 30 ml olive oil
  • Pink peppercorns, to garnish


  1. Place the potatoes in a saucepan and cover with cold, salted water. Bring to the boil and cook for about 12 minutes until the potatoes are tender.
  2. Drain, place on a low heat to remove the excess water, then cool the potatoes very slightly. Now half or lightly crush the potatoes.
  3. Add the crème fraîche, herbs, spring onions and lemon juice. Stir until well mixed. Season well with salt and pepper.
  4. Arrange on a serving plate as a side dish. Drizzle with olive oil and give it a finessed finish with a sprinkle of pink peppercorns.

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