Spring Potato Salad With Rhubarb

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

Steps

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.
2. Cut the potatoes into large or small pieces, depending on your preference.
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.
4. Finally, stir in the potatoes, rhubarb, and lime juice.