Name: Japanese-Style Potato Salad with Daikon and Cucumber
Yield: 8 to 10 Servings
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; 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

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