14 Aug Potato Salad With Dill, Radishes & Citrus
| Serves 4 to 6 2 lb. “small” red potatoes (scrubbed and unpeeled) | Place the potatoes in a medium saucepan, and cover them with 2 inches of water. Add a pinch of salt. Over high heat, bring the water to a boil. Partially cover the saucepan and reduce the heat to medium. Cook the potatoes for 15 to 20 minutes or until they are tender. To test their readiness, use a metal skewer to spear a potato. The spear should enter with ease to the potato’s center and exit with no effort. However, more cooking time is needed if the spear lifts the potato out of the saucepan. Drain the potatoes initially in a colander. Then, move them to a cooling rack over the sink. The goal is to allow them to cool without squashing each other in the colander. Also, this method allows the potatoes to cool quickly. Once at room temperature, cut the potatoes into chunks (about ¾-inch pieces) and place them in a bowl. Now, add to the bowl the dill, celery, scallions, and radishes. Lightly mix or fold all the ingredients before setting the bowl aside. In a small mixing bowl, add the crème fraîche and gently fold with a large spoon until a smooth consistency appears. Add the mustard and mayonnaise; gently fold some more. Pour in the lemon juice, zest, and salt/pepper to taste (lightly fold again). Finally, pour the dressing over the potatoes and use a large spoon to incorporate the mixture evenly. Cover the salad and allow it to chill in the refrigerator; it is best served cool. The salad also will keep for a day or two in the refrigerator. Diva Tip: • Cannot find crème fraîche? Use ¼ cup of chilled heavy cream as an alternative. The cream should be whisked until frothy but not stiffened. |
