Cream Potato Salad
|Heavy cream||3⁄4 Cup (12 tbs)|
|Onion||1 Medium, sliced|
|Cider vinegar||4 Tablespoon|
|Red radishes||8 , sliced|
|Salad oil||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon (Salad Greens)|
Cook potatoes in their jackets in boiling, salted water until tender when pierced with a fork.
Peel and dice.
Combine the cream, vinegar, oil, salt, and pepper.
Pour over warm potatoes and toss gently.
Potatoes should absorb almost all the cream.
Add onion slices, separated into rings, and the radishes.
Mellow at least 30 minutes, then garnish with greens, and serve at room temperature.