Cook this: Lemon Potato Salad
In this week蘑菇视频 edition of Cook This, Chef Shereen Pavlides whips up the perfect companion to a summer barbecue.
To watch Chef Pavlides make this dish, click on the Food & Dining tab at HeraldStandard.com.
Lemon potato salad
Yields: 8 servings Prep Time: 20 minutes Cook time: 20 minutes Rest time: 4 hours
2 pounds baby red potatoes
1 freshly squeezed large lemon (1/4 cup)
kosher salt / fresh finely ground black pepper
3/4 cup mayonnaise
6 small radishes 鈥� halved, sliced
1 small head fennel, cored, thinly sliced
1/3 cup chopped fresh dill
1/4 cup sliced chives
Place the potatoes (leaving whole) into a 6-quart pot and cover them with cold water. Bring to a boil over high heat and cook until tender, when pierced with a pairing knife, 12 鈥� 15 minutes.
Drain. Return to the pot to completely dry. While the potatoes are still hot, cut in half or quarters for large bite size pieces and place into a large bowl. Immediately pour lemon juice evenly over the potatoes, season with 1 1/2 teaspoons salt and 8 turns on the pepper mill pepper. Toss well to absorb the juice and seasonings.
Set aside to cool completely.
Carefully fold in mayonnaise, radishes, fennel and dill (trying not to mash the potatoes) until combined. Season to taste. Transfer to a serving bowl.
Garnish with chives.
Cover and refrigerate to chill and build flavor, about 4 hours (6 鈥� 8 hours for best flavor). Can prepare 1 day ahead.