Ellen’s 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.

Potatoes | Dill | Radishes | Onions | Butterhead Lettuce | Cherry tomatoes