Creamy Potato Salad With Radishes, Lemon & Dill
Recipe: #19636
June 19, 2015
Categories: Salads, Potato Salad, Side Dishes, Potatoes, Radish, July 4th, Labor Day Picnic, Potluck, Gluten-Free, Vegetarian, Kosher Dairy, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (207.2 g)
- Calories 187.3
- Total Fat - 6.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 11.2 mg
- Sodium - 617.1 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 4.5 g
- Sugars - 3 g
- Protein - 3.9 g
- Calcium - 73.4 mg
- Iron - 1.4 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 30 minutes.
Step 3
Drain the potatoes and let them cool.
Step 4
When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
Step 5
Add the celery, radishes, scallions, and dill and fold gently to distribute;
Step 6
Set aside.
Step 7
In a small bowl, whisk the cream until frothy but not at all stiffened.
Step 8
Whisk in the mayonnaise and mustard.
Step 9
Add the lemon juice, zest, 1 teaspoon salt, and pepper to taste.
Step 10
Pour the dressing over the salad and fold it in with a rubber spatula.
Step 11
Taste for seasoning.
Tips
No special items needed.
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