Creamy Potato Salad with Radishes and Lemon
My family loves Potato Salad!
As I grew up in an Italian household, my mother made Red Bliss Potato Salad with string beans, red onion and balsamic vinaigrette. It was delicious, but I am always searching for a new recipe.
When I saw this Creamy Potato Salad recipe I knew that it would become my “go to” recipe.
Right now the radishes from the Farmers Markets are beautiful, and they added a great taste to this recipe.
We ate the Potato Salad the night I prepared it, but it was even better the next day with a BLT Sandwich.
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
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 (black or white)
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. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens 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 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.