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

Instructions

1. Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
2. For salad: Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm. Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
3. Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
4. Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
5. *Available at some supermarkets and at Asian markets.