Big Green Salad with Tiny Hasselback Potatoes and Horseradish Dressing

Ingredients

• 1 pound (454 grams) fingerling potatoes, of similar size
• 3 tablespoons (38 grams) extra-virgin olive oil, plus more as needed
• 1 teaspoon dried dill
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• Freshly ground black pepper
• 1/4 cup (52 grams) mayonnaise
• 1/4 cup (60 grams) sour cream
• 2 tablespoons (6 grams) chopped fresh chives
• 2 tablespoons (6 grams) chopped fresh dill
• 2 tablespoons (30 grams) white wine vinegar
• 1 to 2 tablespoons (15 to 30 grams) drained prepared horseradish
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 head butter lettuce, torn into bite-size pieces
• 1 head frisée, trimmed and torn into bite-size pieces (or mixed spring greens)
• 4 radishes, thinly sliced
• 1 small bulb fennel, quartered, cored and thinly sliced, plus a handful of tender fronds, for garnish
• Flaky salt

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag