- 2 pounds (900g) small yukon gold potatoes
- kosher salt and pepper to taste
- ¾ cup (180g) mayonnaise
- ¼ cup (60g) creme fraiche
- 1 Tbsp (15g) dijon mustard
- 1 tsp (4g) worcestershire sauce
- 2 Tbsp (30g) lemon juice
- 1 shallot, very finely chopped
- 2 cloves garlic grated
- 2 ½ Tbsp (16g) finely chopped flat leaf parsley, plus more for garnish
- 2 Tbsp (7g) dill, finely chopped, plus more for garnish
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Ingredients
Directions
- Boil the potatoes in a large pot of salted water just until tender and easily pierced with a fork. About 20-25 minutes. Please note time will increase or decrease depending on the size of your potatoes. Drain and let stand at room temperature until cool enough to handle.
- Using a paring or petty knife, carefully peel the skins off your potatoes. Cool in the fridge for 10 minutes or until completely cold.
- In a large bowl mix together all ingredients except the yukon gold potatoes. Whisk together to thoroughly combine. Taste and adjust kosher salt and pepper levels as needed.
- Cut the potatoes into bite-sized chunks, place in your bowl, season lightly with salt to taste and gently fold together until everything is thoroughly and evenly coated with your mayo creme fraiche mixture.
