Ellen Pendergast2 pounds small red potatoes (like Red Ruby)
1 1/4 cup Hellmann's mayonnaise
2 tablespoons Grey Poupon Dijon mustard
2 tablespoons chopped fresh dill
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 1/4 cup sliced radishes
1/2 cup chopped green onions (like Fukagawa Japanese Bunching Onions)
1 butterhead lettuce (like Matina Sweet Butterhead Lettuce)
Cherry tomatoes (like Sungold)
New Haven, CT
At a New Haven Arts & Ideas Festival concert on the green, my friend Ellen made an amazing potato salad with fresh Dill, sliced Radishes, chopped green Onions and Hellmannís mayonnaise (our favorite when homemade is simply not possible). The addition of Radishes was stunningly flavorful, causing us to look at potato salad in a completely different light.
Ellenís Dilly of a Potato-Radish Salad
Put unpeeled, small red potatoes, like Red Ruby, in a large pot of lightly salted water. Bring to a boil
and simmer until just fork-tender. (By starting the potatoes in cold water, the potatoes have a chance to
cook evenly from the inside out rather than plunging them into already boiling water when the outside
of each potato tends to get over-cooked and mushy, while the inside remains more crisp-crunchy.)
Drain the potatoes and place them in an ice water bath to stop the cooking process (and avoid pasty
potatoes). Once cool, remove them from the ice water bath, pat dry and cut into quarters.
In a large bowl combine the mayonnaise, mustard, dill, salt and freshly ground black pepper and whisk
until blended. Stir in the sliced radishes and green onions. Gently add the cooled, dry, quartered potatoes and fold them into the mayonnaise dressing, taking care to not break up the potatoes. Store in an airtight container and chill until ready to serve. To serve, place a good scoop of
potato salad on each bowl-shaped leaf of butterhead lettuce. Encircle the salad with halved cherry tomatoes. Serves six.