Potato Salad with Crème Fraîche

Potato Salad with Crème Fraîche
From Country Living-This recipe has been tested by Country Living

Make this flavorful, creamy potato salad with only five ingredients.By Cheryl Slocum, Kana Okada
Serves: 10

a.. 3 pound(s) baby red potatoes
b.. 2 stalk(s) celery, chopped
c.. 3 1/2 tablespoon(s) snipped chives
d.. 1/2 tablespoon(s) snipped chives, for garnish
e.. 1/4 cup(s) crème fraîche
f.. 1 tablespoon(s) extra-virgin olive oil

Directions

1.. Place potatoes in a large pot of cold salted water and bring to a boil over high heat. Reduce to a gentle boil and cook until tender when pierced with a knife, 25 to 30 minutes.

2.. Drain potatoes and let cool; then cut into quarters. In a large bowl, toss potatoes, celery, and 3 1/2 tablespoons chives. Stir in crème fraîche and olive oil.

3.. Season with salt and freshly ground pepper. Refrigerate until chilled, about 1 hour. Garnish with remaining 1/2 tablespoon chives.

I looked up crème fraîche, because I had no idea what it was.  It is a soured cream containing about 28% butterfat. It is soured with bacterial culture, but is less sour than American sour cream.  I think American sour cream will work if you can not find the other.  I would just add it by taste.