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Faith is executive editor of The Kitchn and author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, coauthored with Sara Kate Gillingham, as well as Bakeless Sweets. The scallions and radishes make this a refreshing side, while a little bit of whipped cream in the dressing give it a light texture.
Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil.
I am glad that summer is here again just as an excuse to make this potato salad again and again and again ~ it never fails to generate accolades.

Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. It's just so simple to throw some potatoes into a pot, boil them until soft, then toss them with something creamy plus greens from the garden. Also, the key to a good potato salad is pouring the dressing over the potatoes while they are still hot so they soak it up as they cool.
I would recommend it to anyone.I used whipping cream instead of cream and worked just fine.

If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.

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Category: paleo pancakes

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