This potato salad is a bit of a black sheep among its spudly peers. First of all, it has no mayonnaise. (Sorry, Dad-I know how you crave your Best Foods.) No pickles. No celery. No vinegar. No peeling potatoes-oh, don't you love it already? Here's what it does have: fresh and green cooling dill, smooth sour cream, spicy radishes, piquant Dijon mustard, buttery red potato bites, crisp green onions. It's crunchy, creamy, refreshing and luscious, all in the same bite. Dill makes this dish. If you can't find fresh, 
use good quality dried-the kind where it still smells like fresh dill, not heaps of mowed grass.Once I made this potato salad in college for my boyfriend (now husband) and his friends, but I forgot to buy dill. It took half an hour to find some kind stranger in the apartment complex with dried dill to borrow. Why I didn't just send my boyfriend to the store is beyond me. Apparently, I waited until he was my husband before marching him off to market for forgotten items.
This time, prepared, I shelled out the $2.29 at the market for a package of fresh dill. I only used a wee bit, so next week I'm making refrigerator dill pickles.
Radish and Dill Red Potato Salad
Estimated Cost: $3.50
Notes: You can make this one day ahead. Be sure to adjust the seasonings before serving-starchy salads can become bland in the fridge.
3 lbs. red potatoes, scrubbed
about 1/2 cup thinly sliced red radishes
about 1/2 cup chopped green onion
1 and 1/2 cups sour cream (I used half light)
2 tablespoons dijon mustard
1 teaspoon each salt and pepper
about 2 tablespoons chopped fresh dill
Cut potatoes into 1 inch chunks. Place in a large pot of cold water. Bring to a boil over medium high heat. Cook until potatoes are tender, about 10 minutes. Drain potatoes. Toss hot potatoes with radishes and onions. Add in the sour cream, mustard, salt and pepper, stirring gently. When potatoes cool down to room temperature, add in dill. Taste and adjust seasoning. Refrigerate at least 2 hours before serving.
Look what's coming tomorrow...
