Recipe By: Anna Pump
Published in: Summer On A Plate, page 83
Publish Date: 2010

2 pounds Yukon Gold or any firm yellow potatoes
3/4 cup radishes -- small and thinly sliced
1 cup scallions -- white and green parts finely chopped
2 tablespoon capers -- chopped
3 eggs -- hard cooked, peeled and chopped
3/4 cup mayonnaise
1 teaspoon Dijon mustard
3 tablespoon lemon juice
1 tablespoon caper brine
2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/4 cup dill -- freshly chopped

Halve the potatoes. Place in a saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer 15 to 20 minutes, or until tender.
Drain. When the potatoes are cool enough to handle, peel and slice them into a large bowl. Add the radishes, scallions, capers, and eggs.

In another bowl, combine the mayonnaise with the mustard, lemon juice, caper brine, salt, and cayenne. Spoon mixture over the potatoes and toss gently
to blend. Cover and chill. For best results, bring to room temperature and add the fresh dill just before serving.

Rec.food.recipes is moderated by Tracy E. Carman at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/