Molly Stevens. I love her recipes. Made this last night and it is addictive. The cream added to the mayo really makes the dressing light and incredibly creamy-tasting. This dressing would make anything taste good! I made as written, we ate it within a few minutes of being made. Served it with oven-roasted spareribs, another FC recipe.
Creamy Potato Salad with Dill, Lemon and Radishes
Serves 6; yields about 6 cups
2 lbs unpeeled smallish red potatoes, scrubbed
Kosher salt
2 inner ribs celery and their tender leaves, finely chopped (about 1/2 cup)
3/4 cup thinly sliced radishes (about 6 small radishes)
3 scallions (white and tender green parts), chopped
2 tablespoons chopped fresh dill
1/4 cup heavy cream, well chilled
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
fresh ground black pepper (black or white)
Put the potatoes in a mdium saucepan, cover with water by an inch or two, add a large pinch of salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often hapens with a colander) and also lets the potatoes cool quickly.
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 to distribute; set aside.
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 teaspoon of 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.
Creamy Potato Salad with Dill, Lemon and Radishes
Serves 6; yields about 6 cups
2 lbs unpeeled smallish red potatoes, scrubbed
Kosher salt
2 inner ribs celery and their tender leaves, finely chopped (about 1/2 cup)
3/4 cup thinly sliced radishes (about 6 small radishes)
3 scallions (white and tender green parts), chopped
2 tablespoons chopped fresh dill
1/4 cup heavy cream, well chilled
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
fresh ground black pepper (black or white)
Put the potatoes in a mdium saucepan, cover with water by an inch or two, add a large pinch of salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often hapens with a colander) and also lets the potatoes cool quickly.
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 to distribute; set aside.
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 teaspoon of 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.