Lemony Potato Salad with Radishes and Peas
ingredients
ingredients
method
step-by-step directions

Clinton Kelly's Warm Potato Salad

  • 2 pounds Baby Yukon Gold Potatoes (halved)
  • 6 Radishes (thinly sliced)
  • 1 cup Peas (blanched)
  • 1/2 bunch Scallions (sliced plus more for garnish)
  • 1 tablespoon Dijon Mustard
  • 2 Lemons (zest and juice)
  • 1/3 cup Extra-Virgin Olive Oil
  • 2 tablespoons fresh Tarragon Leaves (torn)
  • Salt and Pepper to taste
step-by-step directions
  • Place potatoes in stock pot and fill with water until 2 inches above the potatoes. Season with salt and bring to a boil over medium-high heat. Cook for 8 to 10 minutes or until potatoes are just fork tender. Drain.
  • In a medium bowl, whisk together the mustard, lemon zest and juice, and salt and pepper. Drizzle in the olive oil until slightly emulsified. Add the tarragon and adjust seasoning to taste.
  • Place the potatoes, radishes, peas and scallion in a large bowl and pour the vinaigrette over, tossing to coat. Adjust seasoning to taste. Serve with a garnish of freshly chopped scallions.
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