Rhubarb goes savory in this creamy potato salad. Think of the bite-sized pieces like a tangy swap for pickles, tart enough to hold up against the more assertive flavors of red onion and mustard. If you prefer your potato salads less creamy, you can start with half the suggested amount of crème fraîche and mayonnaise and adjust to your taste.

　　This recipe was excerpted from 'Rhubarb' by Søren Staun Petersen. Buy the full book on Amazon.

　　

Ingredients

1 cup cubed rhubarb

　　3 Tbsp. cane sugar

　　1½ lb potatoes, boiled and cooled

　　⅔ cup crème fraiche

　　1 cup mayonnaise

　　2 tsp. Dijon mustard

　　Salt and pepper, to taste

　　1 small red onion

　　Fresh chives

　　Lime juice, to taste

　　

Step 1

Put the cubed rhubarb into a saucepan. Add the sugar and ¼ cup of water and let simmer. The cubes should be a little tender, but it is important that they do not overcook—there should still be a bite to them. Drain and let them cool.

　　

Step 2

Cut the potatoes into large or small pieces, depending on your preference.

　　

Step 3

Mix together the crème fraiche, mayonnaise, and Dijon. Season with a little salt and pepper. Finely chop the red onion and chives and mix them into the dressing.

　　

Step 4

Finally, stir in the potatoes, rhubarb, and lime juice.

　　Recipe by Søren Staun Petersen translated from Danish by Natalie Pitu from Rhubarb, text copyright © 2018 by Søren Staun Petersen, English translation © 2022 Natalie Pitu. Reprinted with permission of TouchWood Editions. Buy the full book from Amazon or TouchWood Editions.