Ingredients:

1 teaspoon salt
2 lbs potatoes
1 tablespoon white vinegar
Juice of one lemon
1 cup thinly sliced radishes
1 carrot, sliced
1/2 cup mayonnaise
1/4 cup cream
1 tablespoon mustard
1/2 cup coarsely chopped fresh parsley
1 teaspoon celery seed
1 clove garlic, minced
Hot pepper to taste
Paprika to taste
Ground pepper to taste

Instructions:

Fill a pot of salted water and add potatoes. Bring to a boil. Allow to simmer for about ten minutes until the potatoes are tender when inserting a fork.

Drain and peel the potatoes while they are still warm. Drizzle with vinegar and lemon juice so that the flesh remains white. Cut into pieces of more or less the same size. Sprinkle with salt.

In another bowl, combine mayonnaise, cream and mustard. Add the parsley, celery seed and garlic. Mix the vinaigrette to the potatoes with radishes and carrot slices. Season to taste with hot pepper, paprika and ground pepper. Refrigerate for at least an hour.