Green goddess potato salad with garden radishes from The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life by Sam Beall

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use fresh herbs.

  • Breadcrumbs on July 08, 2013

    p. 49 – Fresh tasting and surprisingly light. This is my first use of this recipe and this cookbook and I’m happy to report a positive outcome. The dressing is made in the food processor so the dish comes together rather quickly. I added 2 tbsp sour cream to the dressing to mimic the tartness that buttermilk typically adds. Good company dish as the both the dressing and the potatoes can be made ahead and refrigerated then simply combined prior to serving. The dish has great visual appeal as well with it’s vibrant green herb-flecked dressing providing a perfect canvas for the stark white and red-flecked julienne of radishes that are piled atop. Definitely worth repeating. Photos here: http://chowhound.chow.com/topics/907947#8181655

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