- 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
- Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
- 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.
- Available at some supermarkets and at Asian markets.