Serves 6 to 8 (makes about 2 quarts)
The radishes give this salad a refreshing crunch, and a bit of whipped cream in the dressing makes it slightly creamier and a little more elegant than traditional potato salad. The salad tastes even better when made a few hours or up to one day ahead of time.
- 2½ pounds small red potatoes, scrubbed
- Kosher or sea salt
- ⅓ cup heavy cream, well chilled
- ½ cup mayonnaise
- 2 teaspoons Dijon-style mustard
- 2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- Dash hot sauce, such as Tabasco or Texas Pete’s
- Freshly ground black pepper
- 3 inner ribs celery and tender leaves, chopped fine (about ½ cup)
- 1 bunch small radishes, sliced thin (about 1 cup)
- ¼ cup minced red onion
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
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 heat to medium, cover partway, and cook until the potatoes are tender, about 20 minutes. Drain the potatoes and let them cool.
In a large bowl, whisk the cream until slightly thickened, about the consistency of yogurt. Whisk in the mayonnaise, mustard, lemon zest, lemon juice, and hot sauce. Season with ¾ teaspoon salt and a few grinds of pepper.
When the potatoes are at room temperature, cut them into ¾-inch chunks, and drop them into the bowl with the dressing. Add the celery, radishes, red onion, dill, and parsley. Toss gently to distribute. Taste for salt and pepper. Serve, or cover and chill for up to one day.