The chef and partner of Massoni, Atlantic Social and Talde in New York shares a bright, crunchy side dish
Dale Talde’s Cucumber Potato Salad
2 lbs. red potatoes, cut into 1-in. cubes
1½ tsp. kosher salt, divided
1 cup mayonnaise
2 tbsp. soy sauce
1 tsp. lemon zest plus 1 tbsp. fresh juice
½ tsp. lime zest plus 1 tbsp. fresh juice
Dash of black pepper
½ cup chopped fresh chives
½ cup finely diced celery (from 2 stalks)
¼ English cucumber, sliced into half moons
1 tbsp. finely diced shallots
1. Place potatoes in a medium saucepan, and cover with 1 inch of water; add 1 teaspoon of the salt. Bring to a boil over high, and reduce heat to medium low. Simmer until tender, about 20 to 25 minutes; drain. Spread potatoes on a baking sheet, and cool to room temperature, about 10 minutes.
2. Mix together mayonnaise, soy sauce, lemon zest, lemon juice, lime zest and lime juice in large bowl; stir until well combined. Sprinkle with black pepper and remaining ½ teaspoon salt. Add cooled potatoes, chives, celery, cucumber and shallots. Stir gently until potatoes are well-coated. Cover and refrigerate at least 30 minutes before serving.
Active time: 25 minutes
Total time: 35 minutes
Food Hack! Allowing your potatoes to cool completely before dressing is essential. If the spuds are too warm, the mayo can lose its texture and turn oily.