Ingredients

1 cup mayonnaise

1/2 cup white wine vinegar

1/4 cup fresh lemon juice

1 tablespoon honey

1 teaspoon dry mustard

1/4 teaspoon ground white pepper

1/4 cup finely chopped celery

1/4 cup finely chopped white onion

Salad

• 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

Description

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