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Creamy Potato Salad With Radishes, Lemon & Dill

Created by dienia b on June 19, 2015

2 pounds potatoes (unpeeled smallish red potatoes, scrubbed)
1 teaspoon Kosher salt
2 celery ribs (inner ribs and their tender leaves, finely chopped (about 1/2 cup)
3/4 cup radish, thinly sliced (about 6 small radishes)
3 scallions, chopped
2 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped

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.