Servings:
Serves 6 to 8 Servings
Ingredients
- 2 pound red-skinned potatoes
- 2 pound thyme
- 2 pound bay leaves
- 3 clove garlic
- 2 bunch scallions
- 2 bunch extra-virgin olive oil
- 33/100 cup crème fraiche
- 1/4 cup dijon mustard
- 1/2 tablespoon mayonnaise
- 1/2 tablespoon salt and pepper
Preparation
Baking Directions:
Cook potatoes in salted water with thyme, bay leaves and garlic.
Drain and cool slightly.
Meanwhile, grill scallions with olive oil, salt and pepper.
When cool, cut scallions diagonally into 1/2-inch pieces.
Combine crème Fraiche, mustard, mayo and salt and pepper to taste.
Add potatoes and scallions.
Season to taste with salt and pepper.
