Fresh dill is quickly climbing my list of “add to all food.” It’s threatening mayo, but not yet overtaking her, that’s probably impossible. I love that bright, earthy taste that dill adds to dishes, and is one of the reasons that this version of our beloved summer staple, potato salad, is one of my favs.
Radishes are not a veggie I typically enjoy, but surrounded by all the other great flavors in this dish, they really work, and I dare say, are enjoyable. Fresh lemon juice and zest add the perfect acidic component, celery adds the crunch, Dijon adds the spice, and of course a perfectly cooked little red potato embraces them all.
It’s amazing how a little bit of whipping cream, whisked, can add such a fluffy and airy texture. Normally a recipe that calls for only 1/2 cup of mayonnaise would have me saying, “double that,” but it’s not needed with the added whipping cream step.
The original recipe has you cook the potatoes whole, but I prefer cutting them before and skipping the step of waiting for them to cool and then cutting. If you’re going to prepare them this way, it will change the cook time slightly, by about 2 minutes less.
This is my absolute “go-to” now when it comes to potato salad, and I know it’ll be one of yours as well. Happy picnicking!
Creamy Potato Salad with Radishes, Lemon & Dill
2 pounds unpeeled smallish red potatoes, scrubbed
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
Freshly ground pepper
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 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.
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.
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 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.
From Fine Cooking.