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Credit: Photography by Sarah Anne Ward

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In pot, cover potatoes with 2 inches cold, salted water; bring to a boil. Cover and cook over medium until tender, about 8 minutes. Drain; cool. In bowl, mix sour cream, capers, mustard, lemon zest and juice; season. Spread half on platter. Top with potatoes. Dollop with remaining mixture. Top with radishes and watercress; season.

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  • Cool Trick: When boiling spuds, start them in cold water to prevent them from being mushy on the outside and crunchy on the inside. 

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