Yield: Yields about 6 cups.
The scallions and radishes make this a refreshing side, while a little bit of whipped cream in the dressing give it a light texture.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Really nice recipe. I used fresh dill and radishes from my garden and it was a snap to put together. Great way to use radishes.
This is probably the best potato salad I've ever made. I lacked the scallions, so I used some chives I had growing. I think the scallions would have been more assertive and maybe an even better choice. I will definitely be using this recipe again and again.
This is awesome! A much lighter version of potato salad that's full of flavor. Served it to 6 men who really enjoyed it.
My go-to recipe for potato salad. Although I usually add two boiled eggs, chopped. Plus a little bit of relish/chopped sweet pickle to the dressing.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?