Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Dressing
1 cup mayonnaise
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1 tablespoon honey
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
Salad
2 3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
1 2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
1 large carrot, peeled, cut into 1/8-inch-thick rounds
8 large escarole leaves, torn into 1-inch pieces
1 cup very thinly sliced red onion
1 cup very thinly sliced white onion
3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
Preparation
For dressing:
Step 1
Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
For salad:
Step 2
Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
Step 3
Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
Step 4
*Available at some supermarkets and at Asian markets.
