Lemon and Caper Potato Salad
Fine Cooking's recipe is here
4 pounds unpeeled smallish red potatoes, peeled
Kosher salt
2 inner ribs celery and their tender leaves, finely chopped (about 1/2 cup)
1 cup thinly sliced radishes
3 scallions (white and tender green parts), chopped
1/4 cup chopped fresh dill
2 heaping tablespoons capers
1/4 cup heavy cream, well chilled
3/4 cup mayonnaise
2 teaspoons Dijon mustard
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. Drain potatoes when tender. (Fine Cooking has a technique for this in their recipe that I just didnt have the time to mess around with but it is definitely worth trying.) Mix seasonings, capers, mayo, mustard and lemon juice and zest and cream together. Stir mixture into the potatoes. Let cool. Place in refrigerator. Before serving stir in radishes and scallions.
4 comments:
i'm admittedly not so much of a tater salad fan, but i like the lemon aspect of this one. the heavy cream would probably help matters too. :)
This looks like it has so much more flavor than a traditional potato salad. Thanks for your nice comment on my picture. I did pay someone I knew to come and take a few pictures of me in my kitchen.
Lemon, capers, and dill are a great combo. I'd like to try this before the summer's out.
Love potato salad...lemon is my favorite flavor...what a combo
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