My Recipe Box

Creamy Potato Salad with Radishes, Lemon & Dill


Serves six.

Yields about 6 cups.

  • Make the menu:
    A Kansas City Barbecue
  • by from Fine Cooking
    Issue 52

The scallions and radishes make this a refreshing side, while a little bit of whipped cream in the dressing give it a light texture.

  • 2 pounds unpeeled smallish red potatoes, scrubbed (see Choosing the best potatoes for salads)
  • Kosher salt
  • 2 inner ribs celery and their tender leaves, finely chopped (about 1/2 cup)
  • 3/4 cup thinly sliced radishes (about 6 small radishes)
  • 3 scallions (white and tender green parts), chopped
  • 2 tablespoons chopped fresh dill
  • 1/4 cup heavy cream, well chilled
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • Freshly ground pepper (black or white

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 the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.

When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and dill and fold gently to distribute; set aside.

In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Serve, or cover and chill for up to a day.

nutrition information (per serving):
Size : based on six servings, Calories (kcal): 300, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 5, Protein (g): 4, Monounsaturated Fat (g): 5, Carbohydrates (mg): 31, Polyunsaturated Fat (mg): 8, Sodium (g): 210, Cholesterol (g): 25, Fiber (g): 3,

Photo: Scott Phillips

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.

Great refreshing side. Have made it a few times now and people love it!!

I am glad that summer is here again just as an excuse to make this potato salad again and again and again ~ it never fails to generate accolades. Love it! and on the odd occasion when there might be some, leftovers are great the next day too!

I've made this recipe numerous times and it is always a hit with family and friends. I find that there's enough dressing for 1 and 1/2 times the dry ingredients.This is my favourite potato salad recipe.

Love this recipe! I've made it multiple times. Really, really good.

I absolutely loved it. I used it as a side dish for grilling. The scallions and radishes make it refreshing and very tasty. I would recommend it to anyone.I used whipping cream instead of cream and worked just fine. I will make it again, soon. Thank you!

I love this potato salad, and DH says it's the best he's ever eaten. I think it's the whipping cream and the lemon that make it special. I always forget to buy the radishes, so I haven't had a chance to add those to the recipe though.

In all honesty, I did not care for this recipe at all. Neither did my company as nobody had seconds or finished what was on their plate, thats unusual. I followed the recipe to the letter but we found it to be "store bought" in taste and even the next day it did not improve the flavor. I had to throw it out.

Big hit anytime I've made it.

I brought the salad to a shared meal and got a half dozen requests. The method of frothing the cream before adding the mayonnaise was new to me and a great asset. I increased the mustard and liked the results. Draining the cooked potatoes on a rack instead of in a colander was a new idea and an improvement.

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