Creme Fraiche Potato Salad With Smoked Salmon, Fennel, Capers and Watercress

Menu PartSalad
creme fraiche potato salad

Chef Greg Hardesty
Recess and Room Four

Chef Greg Hardesty dresses up potatoes for spring with pastel-colored ingredients and vibrant flavors. This salad can serve as appetizer, small plate or side, and even makes a good brunch dish.


3 cups red potatoes, cut into ¼-in. dice

1 cup creme fraiche

¼ cup chopped chives

Salt and pepper, to taste

16 slices smoked salmon

4 tsp. capers

2 cups watercress leaves, large stems removed

1 bulb fennel, shaved

1 med. shallot, finely diced

1 cup lemon juice

2 tbsp. olive oil


  1. Prepare potato salad: In large saucepan, combine potatoes with lightly salted water. Bring to a simmer over medium heat; cook until potatoes are just cooked through. Drain and rinse. Set potatoes aside to cool.
  2. In large bowl, combine potatoes with enough creme fraiche to coat well. Stir in chives and season with salt and pepper to taste. Refrigerate until ready to use.
  3. Divide potato salad onto four large plates. Lay four slices of smoked salmon on top of each mound of salad; sprinkle capers evenly on top.
  4. In medium bowl, toss together watercress, fennel and shallots. Add lemon juice and olive oil; toss to coat lightly. Season with salt and pepper to taste and place on top of potato-salmon salad.

Photo courtesy of Idaho Potato Commission

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