- 3 pounds small red potatoes
- 2 ribs of celery
- 3 1/2 tablespoons snipped chives
- 1/4 cup crème fraîche
- 1 tablespoon of olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to gentle boil and simmer until tender. Drain and let cool; then cut into quarters. Place potatoes in a large bowl and toss with celery and chives. Stir crème fraîche and oil. Toss gently to coat. Season with salt and pepper and refrigerate until chilled.