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    Home » Recipes » Gluten Free Salad Recipes

    Potato Salad with Crème Fraîche [No Mayo, Gluten Free]

    Published: Feb 22, 2023 by The Devil Wears Salad

    Jump to Recipe

    Give your everyday potato salad something different with marinated artichoke hearts, crispy maple-glazed pancetta tossed together with a tangy crème fraîche salad dressing. This delicious, comforting potato salad is gluten free and has no mayo, perfect for entertaining the crowds. 

    a grey bowl filled with potato salad, pancetta, artichoke and creme fraiche dressing. with a fork this recipe
    Jump to:
    • Why You’ll Love Our Potato Salad with Crème Fraîche Dressing 
    • How To Create A Creamy Potato Salad Without Mayonnaise?
    • Recipe Overview
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • How to Make This Salad Perfectly (Expert Tips)
    • Great Mains for This Salad
    • Frequently Asked Questions
    • Recipe

    Why You’ll Love Our Potato Salad with Crème Fraîche Dressing 

    Good ol’ fashion potatoes pan fried then tossed together with marinated artichokes and maple glazed pancetta and mingled together with a tangy crème fraîche dressing. This no mayo potato salad recipe really hits the spot for comfort food. 

    This version is a great alternative to the classic potato salad recipe, especially for those who need an egg free and gluten free potato salad, as there is no mayo in the salad dressing. 

    I do like to serve this as a warm potato salad but can also make it in advance and serve chilled. Plus you can easily double the quantity on a budget, and is perfect to entertain the crowds and share at potluck gatherings and picnics.

    How To Create A Creamy Potato Salad Without Mayonnaise?

    Introducing crème fraîche. 

    Crème fraîche is a great substitute for mayonnaise in this potato salad recipe as it is lighter but still maintains a lush, creamy finish. I also love the slightly tart flavours it lends to a potato salad.

    Pronounced “krem fresh”, crème fraîche is made by adding bacteria to cream and is essentially the French version of sour cream. 

    The difference between sour cream and crème fraîche is the higher fat content which makes crème fraîche silkier in consistency and won’t curdle or split as easily in higher temperatures. Sour cream has a more sour taste, whilst crème fraîche is more creamy, thicker and tart. 

    Because of the higher fat content, crème fraîche is often used in sauces and soups. It can be whipped into salad dressings and used in sweet pastries and cakes. 

    a small white bowl of creme fraiche is placed next to a bunch of chives

    Recipe Overview

    Flavour/Texture: This artichoke potato salad recipe has got something crunchy, something salty, something sweet, something tangy and all the carbs you need! 

    The marinated artichoke hearts help to cut through the richness of potatoes and pancetta, and rather than using mayonnaise for potato salad dressing, I chose crème fraîche instead as the base.

    With the slightly acidic taste, crème fraîche dressing helps cut through the starchy feel of the potato salad but still gives it a creamy taste. Throw in a little chopped chives for freshness. 

    Ease: There are a couple of cooking steps with boiling the potatoes and maple glazed pancetta; otherwise, it is generally easy to put together. 

    Time: As you can cook both the potatoes and pancetta simultaneously, it will take approximately 30 minutes to make this potato salad with no egg recipe. 

    Ingredients

    These are the main ingredients you need for Potato Salad with Crème Fraîche Dressing:

    salad ingredients a plate with pancetta, artichoke and chives next to a bowl of potatoes and a bowl of creme fraiche dressing.

    Potatoes:  I always prefer to have a variety of textures and shapes with my potato salads, so I chose a mix of baby chat and kipfler potatoes. Both are great potato all-rounders. 

    I love kipfler potatoes for their shape and delicious nutty flavour. They are waxier and hold their shape when cooked.

    For baby chats, they are a little more floury but still hold shape and are perfectly soft inside. I also use both of these potatoes in my Medley of roasted potato salad recipe. 

    Marinated artichoke hearts: Easily found in a jar at your local supermarket or deli store, marinated artichokes are great for antipasto platters, pizza toppings, homemade dips, and adding to omelettes or toast toppings. I also love them in our easy tomato and artichoke salad recipe. 

    The tangy, herby flavours of the jarred artichoke hearts in this recipe help cut through the richness of potato salad. 

    Pancetta: I opted for pancetta because of the flavourful spices that it is generally used in the curing process compared to bacon. 

    Maple Syrup: Adds a delicious smoky sweetness to pancetta and the overall recipe.  

    Crème Fraîche: You can generally find crème fraîche at the supermarket next to sour cream. I like the slightly acidic flavours it adds to creamy salad dressings. 

    Chives: Chopped chives add freshness to the salad and are a great companion for crème fraîche. 

    Variations and Substitutions

    a stack of baby chat potatoes and kipler potatoes together

    Type of potatoes: There is no need to use the same types of potatoes I have chosen for this recipe. Choose your favourite mix for this potato salad. 

    Crème fraîche substitution: If you can’t locate crème fraîche, you can substitute it with half sour cream and half plain Greek yoghurt. 

    Alternative to pancetta: If you can’t find pancetta, streaky bacon will work perfectly as well. For a vegetarian version, omit pancetta or use plant based bacon. 

    Variation for herbs: Flat leaf parsley or even dill would work perfectly if you don’t have chives readily available.  

    Instructions

    Step by step instructions for how to make Potato Salad with Crème Fraîche Dressing:

    How to Make The Salad

    cut potatoes frying in a pan

    Give potatoes a wash and then cut into halves. If the kipfler potatoes are a bit big, cut into thirds.

    Bring a medium pot of salted water to boil and add potatoes to cook until just fork tender. This will take about 10 minutes. 

    Heat a flat pan over medium heat and add 1 tablespoon of olive oil. Add potatoes and pan fry until lightly brown. Just a couple of minutes really to gently toast the sides. Remove from the pan.

    Cut marinated artichoke hearts into quarters and set aside for assembly.

    cut marinated artichoke hearts in a small white plate with a bunch of chives placed behind the plate

    How to Make Maple Glazed Pancetta 

    strips of pancetta lined up on baking sheet
    Brushing maple syrup on pancetta on baking sheet

    Turn the oven on to 200°C or 400°F.

    Place pancetta strips on a lined baking tray. Using a brush, gently brush pancetta with maple syrup on both sides.

    Bake in the oven for about 5 minutes or until crispy. Do be careful and watch the pancetta in case it burns.

    Remove from the oven and cool down on a wire rack. Once cooled, cut into small pieces that are approximately 1 cm.

    How To Make Crème Fraîche and Chives Dressing

    Place crème fraîche, olive oil, lemon juice and chopped chives in a small bowl. 

    Add salt and pepper to taste. 

    Mix together until well combined. 

    a bowl of mixed creme fraiche dressing with whisk leaning on the side of bowl

    How to Assemble the Salad

    Add pan fried potatoes, maple glazed pancetta and crème fraîche dressing into bowl. Mix well and ensure all potatoes are well covered. 

    Place in a large dish and serve. 

    Mixing potato salad together in a clear bowl with spoon

    How to Make This Salad Perfectly (Expert Tips)

    Cut the potatoes into similar sizes: Make sure the potatoes are cut into similar sizes when cooking as this will make sure they cook evenly. 

    Do not overcook the potatoes: For this recipe you can undercook the potatoes slightly as we will complete the cooking process in the fry pan.

    I do prefer a little more bite in my potato salads, so pan frying the potatoes adds a little more crunch and toasty flavour. Or you can even use roast potatoes like our Roast potato and sausage salad or Leftover chicken potato salad recipe. 

    Great Mains for This Salad

    What to serve with Potato Salad with Crème Fraîche Dressing? Try these delicious main dish recipes:

    Potato salad and meat seem to marry well together. This succulent grilled boneless skinless chicken thighs are easy to make and filled with flavour. 

    If you’re up a little extra special, these wagyu burgers are most certainly going ot wow you! Ot bring out the skillet and make these tender pork chops with a herb marinade.

    Frequently Asked Questions

    Can I prepare this salad ahead of time?

    Yes, you can prepare this salad up to 1 day in advance if you like. This potato salad also travels well. 

    How long can I store this salad?

    You can store leftover artichoke potato salad for up to 2 days in an airtight container in the fridge. 

    What potatoes to use for potato salad?

    From ouramazing collection of potato recipes, you will see they are many varieties of potatoes you can use for potato salad. Choosing the right kind for potato salad can be a little overwhelming. So let’s get straight to the point – waxy is better than starchy.

    A waxy potato is slightly firmer and holds its shape better when cooked. Whilst a starchy potato will fall apart during the cooking process which is perfect for a creamy mash but definitely not for potato salads. 

    How long to boil potatoes for potato salad?

    The time required to boil potatoes for potato salad will depend on the size of your potatoes. The smaller the size, the quicker it will be. On average it will be approximately 10 minutes. Use a fork to poke the potatoes to ensure they are fork tender. 

    What is pancetta?

    Essentially cured pork belly, pancetta adds a beautiful salty flavour to its dishes. Originating from Italy, pancetta is simply cured with salt, but occasionally, depending on secret family recipes, spices and other aromatics are added to infuse the meat.

    What is the difference between pancetta and bacon? They are close as they are both made with pork belly and with salty flavours, but they are prepared differently. As mentioned, pancetta is cured with salt, whilst bacon is smoked to “cook” the meat. 

    The difference between pancetta and bacon is subtle, so you can substitute the pancetta with streaky bacon in this recipe if you can’t find it.

    Can you eat pancetta raw?

    There are two types of pancetta – rolled and flat. You can eat rolled pancetta raw as this version is cured and then dried, similar to prosciutto. Great to add to antipasti or in sandwiches. 

    For the flat version, this is generally not eaten raw. It is chopped up and added to pasta, stews or soups or cut in thick strips and grilled, similar to bacon. 


    Don’t ever be stuck in a potato salad rut with this delicious no mayo potato salad recipe. I love how all the salty, sweet, tangy and creamy flavours meld together perfectly. This crème fraîche potato salad has a little twist on the classic version we are all so used to. 

    That’s all!

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    Recipe

    a grey bowl filled with potato salad, pancetta, artichoke and creme fraiche dressing.
    Print Recipe
    4.91 from 11 votes

    Potato Salad with Crème Fraîche [No Mayo, Gluten Free]

    Give your everyday potato salad something different with marinated artichoke hearts, crispy maple-glazed pancetta tossed together with a tangy crème fraîche salad dressing. This delicious, comforting potato salad is gluten free and has no mayo, perfect for entertaining the crowds.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Salad
    Cuisine: International
    Diet: Gluten Free
    Dietary: Egg Free, Gluten Free, Nut Free
    Servings: 4 people
    Calories: 309.16kcal
    Author: Sammy Eng

    Ingredients

    Salad

    • 300 g baby chat potato
    • 300 g kipfler potato
    • 1 tbsp olive oil
    • 8 slices pancetta
    • 1 tbsp maple syrup
    • 4 marinated artichoke hearts

    Salad Dressing

    • 1½ tbsp creme fraiche
    • 4 tbsp olive oil
    • 1½ tbsp lemon juice
    • 2 tbsp chives, chopped
    • salt, to taste
    • pepper, to taste

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • Give potatoes a wash and then cut into halves. If the kipfler potatoes are a bit big, cut into thirds.
      Bring a medium saucepan of salted water to boil and add potatoes to cook until just tender. This will take about 10 minutes.
      Drain and give them a good shake in the colander.
      Heat a medium fry pan over medium heat and add 1 tablespoon of olive oil.
      Add potatoes and pan fry until lightly brown. Just a couple minutes really to gently toast the sides. Remove from the pan.
    • Turn the oven on to 200°C or 400°F. Place pancetta strips on a lined baking tray.
      Using a basting brush, gently brush pancetta with maple syrup on both sides.
      Bake in the oven for about 5 minutes or until crispy. Do be careful and watch the pancetta in case it burns.
      Remove from the oven and cool down on a wire rack.
      Once cooled, cut into small pieces approximately 1 cm.

    Salad Dressing

    • Place crème fraîche, olive oil, lemon juice and chives in a small bowl.
    • Mix together until well combined.
    • Add salt and pepper to taste.

    Assembly

    • Cut artichoke hearts into quarters and place in a large mixing bowl.
    • Add pan fried potatoes, maple glazed pancetta into bowl and creme fraiche dressing into bowl.
    • Mix well and ensure all potatoes are well covered.
    • Place in a large dish and serve.

    Notes

    • You can use your favourite type of potatoes. Doesn’t have to be the ones in this salad. Choose ones that are slightly more waxy or a good all rounder so that it doesn’t break down too much when you cook it.
    • You can substitute creme fraiche with sour cream if it is not available.
    • Maple glazed streaky bacon would work as a substitute to pancetta as well.

    Nutrition

    Calories: 309.16kcal | Carbohydrates: 28.13g | Protein: 7.59g | Fat: 18.8g | Saturated Fat: 5.7g | Cholesterol: 26.19mg | Sodium: 528.05mg | Potassium: 717.69mg | Fiber: 4.34g | Sugar: 4.62g | Vitamin A: 609.42IU | Vitamin C: 27.08mg | Calcium: 51.87mg | Iron: 3.4mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

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    Reader Interactions

    Comments

    1. Alex

      May 05, 2020 at 5:57 pm

      5 stars
      I am a huge potato salad fan – and this one did not disappoint! The flavours are just gorgeous! I will be making this again for sure.

      Reply
      • The Devil Wears Salad

        June 09, 2020 at 1:55 pm

        Thanks so much Alex! Glad you enjoyed the recipe.

        Reply
    2. LV

      May 04, 2020 at 4:33 pm

      Nice, I will give this a try. I’ve been looking for something different to do with some of my leftover potatoes!

      Reply
      • The Devil Wears Salad

        June 09, 2020 at 1:55 pm

        Yes! Perfect for exactly that! We alway shave potatoes lying around too.

        Reply
    3. Lisalia

      May 01, 2020 at 2:08 pm

      5 stars
      I made this recipe based on the photos alone! They look SO delicious I could lick the computer screen. And it turned out so so delicious. Thanks for this salad recipe – will definitely make it again!

      Reply
      • The Devil Wears Salad

        June 09, 2020 at 1:54 pm

        Thanks so much Lisalia! We’re so glad you enjoyed it. Lick the computer screen….. LOVE IT!

        Reply
    4. Erin

      May 01, 2020 at 2:01 pm

      I love potato salads so much!! We make them a lot in the summer. This one looks amazing. I cannot wait for the maple pancetta. Genius idea!!

      Reply
      • The Devil Wears Salad

        June 09, 2020 at 1:54 pm

        Thanks Erin! We love potato salads too and also great for winters to fill those extra hungry bellies! LOL.

        Reply
    5. Nikki

      May 01, 2020 at 1:11 pm

      5 stars
      Love this recipe and combo of flavors!

      Reply
      • The Devil Wears Salad

        June 09, 2020 at 1:53 pm

        Thanks Nikki!

        Reply
    6. Rhonda

      May 01, 2020 at 12:17 pm

      5 stars
      I haven’t added pancetta to my potato salad before. And with the maple glaze, it sounds like a hit, and not too difficult either.

      Reply
      • The Devil Wears Salad

        June 09, 2020 at 1:53 pm

        Not difficult at all Rhonda. Yup, maple glazed pancetta is a real winner!

        Reply
    7. Peter

      May 01, 2020 at 11:56 am

      5 stars
      I never would’ve thought to serve artichokes with potatoes but this looks REALLY good. Honestly, I could eat this as a whole entree and be totally okay!

      Reply
      • The Devil Wears Salad

        May 12, 2020 at 2:44 pm

        Hahaha and we would love it if you did! Glad you think it looks so good!

        Reply
    8. Andrew Bales

      April 29, 2020 at 12:12 pm

      5 stars
      Awesome salad. Very simple and the maple glazed pancetta was a winner

      Reply
      • The Devil Wears Salad

        May 12, 2020 at 2:39 pm

        Thanks Andrew! Maple glazed anything is hard to go past isn’t it? LOL

        Reply

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