Potato and Roasted Corn Salad with Crème Fraiche Dressing
My mom searched and searched through old food magazines while I searched and searched the internet for a corn and potato salad with crème fraiche dressing. We had made the recipe before so I couldn’t understand why it didn’t exist anywhere online. Finally my mom found it in our June 1995 copy of Gourmet.
Except crème fraiche wasn’t an ingredient.
We’ve both made this corn and potato salad with crème fraiche (or sour cream) several times, when all the while it was meant to have buttermilk instead. Well, our version is great and deserves to be known, too. Or you could make a few substitutions and call it your own.
You’ll want to take the credit. This is the potato salad that changes the minds of potato-salad-haters. The corn is sweet, the dressing is tangy…it’s so good, we served it New Year’s Eve on a bed of baby romaine next to lobster and filet mignon.
(Also, the 70+ degree days here have me thinking out of season and posting about things like corn and potato salad and ice cream topped with blueberries. Ah, winter in Los Angeles…)