Two-Potato Salad

This one is easy and a nice change from greasy mayonaise-saturated potato salad.

1-1/2 lbs small red potatoes, halved
1-1/2 lbs peeled sweet potatoes or yams, cut into 1-in pieces
3 T white vinegar
3/4 C creme fraiche (or sour cream, which is what I normally use)
1/4 C chopped fresh chives (or green onions, which are much cheaper)
3/4 t salt
1/4 t ground black pepper

Place potatoes in a large Dutch oven; cover with water. Bring to a boil; reduce heat, and simmer 18 minutes or until tender. Drain. Place potatoes in a large bowl. Drizzle with vinegar; toss gently to coat. Let cool to room temperature.

Combine creme fraiche (or sour cream) and remaining ingredients, stirring with a whisk. Add to potatoes, tossing gently to coat. Makes 6-8 servings.