Creamy Potato Salad with Radishes, Lemon & Dill

Creamy Potato Salad with Radishes, Lemon & Dill
Photo by Scott Phillips


  • Kosher salt
  • 2 inner ribs celery and their tender leaves, finely chopped (about ½ cup)
  • 1-½ tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons grated lemon zest
  • ¾ cup thinly sliced radishes (about 6 small radishes)
  • 3 scallions (white and tender green parts), chopped
  • + 5 more ingredients
    • 2 pounds unpeeled smallish red potatoes, scrubbed (see Choosing the best potatoes for salads)
    • Freshly ground pepper (black or white
    • 1-½ teaspoons Dijon mustard
    • ¼ cup heavy cream, well chilled
    • ½ cup mayonnaise

Put the potatoes in a medium 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 sho...

View full recipe at Fine Cooking


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