Makes about 8 servings. Difficulty
2 lbs. of Russet potatoes (about 4 1/2 cups) cut into 1/2 inch cubes 1/3 cup onion, finely chopped 2 radishes, thinly sliced 1/2 cup mayonnaise 1/4 cup chives, finely chopped 3 Tablespoons fresh lemon juice 2 Tablespoons capers, rinsed and drained Salt and freshly ground black pepper to taste
Place the diced potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and simmer until the potatoes are just tender, about 15 minutes. Drain and rinse. Cover and refrigerate until chilled.
Place the potatoes, onions and radishes in a large bowl and toss gently. Set aside.
In a small bowl, combine the mayonnaise, chives, lemon juice and capers. Season to taste with salt and freshly ground black pepper.
Add the mayonnaise mixture to the potatoes and toss gently to coat. Adjust seasonings to taste with salt and freshly ground black pepper. Cover and refrigerate for 4 hours or overnight.