Creamy Potato Salad with Radishes, Lemon & Dill from FC and Molly Stevens (who can do no wrong).
Definitely one of my favorite potato salads. I can grow dill in a pot for a few months of the year. I suppose it's too hot in Phoenix?
* Exported for MasterCook 4 by Living Cookbook *
Creamy Potato Salad with Radishes, Lemon & Dill
Recipe By : Molly Stevens
Serving Size : 6 Preparation Time: 0:00
Categories : Side Dish Vegetable
Amount Measure Ingredient -- Preparation Method
2 lb unpeeled smallish red potatoes, scrubbed
kosher salt
2 inner ribs celery and their tender leaves, chopped
-- (about 1/2 cup)
3/4 cup thinly sliced radishes
3 scallions (white and tender green parts), chopped
2 Tbs chopped fresh dill
1/4 cup heavy cream
1/2 cup mayonnaise
1 1/2 tsp Dijon mustard
1 1/2 Tbs fresh lemon juice
freshly ground pepper (black or white)
2 tsp finely grated lemon zest
1. Put the potatoes in a large pot of well-salted water. Bring to a boil and
lower to a simmer. Cook, partially covered, until the potatoes are tender,
about 20 minutes. Test by piercing a potato with a thin metal skewer; it
should easily penetrate into the center of the potato and then slide right
out. Drain the potatoes and let them cool.
2. When the potatoes are at room temperature, cut them into 3/4-inch chunks
and put them in a mixing bowl. Add the celery, radishes, scallions, and dill
and fold gently to distribute; set aside.
3. In a small bowl, whisk the cream until frothy but not at all stiffened.
Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 tsp.
kosher salt, and pepper to taste. Pour the dressing over the salad and fold
it in with a rubber spatula. Taste for seasoning. Serve, or cover and chill
for up to a day.
Recipe Author: Molly Stevens
Recipe Source: Fine Cooking #52
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