Ingredients
1/2
cup white wine vinegar
1/4
cup fresh lemon juice
1/4
tsp ground white pepper
1/4
cup finely chopped celery
1/4
cup finely chopped white onion
2
3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
1
2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
1
large carrot, peeled, cut into 1/8-inch-thick rounds
8
large escarole leaves, torn into 1-inch pieces
1
cup very thinly sliced red onion
1
cup very thinly sliced white onion
3/4
cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
1/2
cup diced red bell pepper
1/2
cup diced yellow bell pepper
Directions
1.
For dressing: Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
2.
For salad: Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
3.
Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
4.
*Available at some supermarkets and at Asian markets.
New-York Restaurants
