|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
This is the perfect potato salad for when the Spring new or fingerling potatoes
are available and also the wonderful Spring radishes.
More of Linda's wonderful
Salad and Salad Dressing Recipes
and more great
Potato
Recipes and
Radish Recipes.
Spring Potato-Radish Salad Recipe
Recipe Type:
Salad and Salad Dressing,
Potatoes,
Balsamic Vinegar
Yields:
4 to 6 servings
Prep time: 25 min
Ingredients:
1 pound new or fingerling potatoes, with skins*
1 bunch radishes, thinly sliced
2 tablespoons fresh chives, chopped
2 tablespoons extra-virgin
olive oil
2 tablespoons sesame oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoons good-quality mayonnaise
Juice of 1/2 lemon
2 teaspoons coarse-grain mustard
1 teaspoon honey
Coarse or sea
salt
Freshly-ground black
pepper
* Small red potatoes
may be substituted.
Preparation:
 In a large pan over medium-high heat, add potatoes and
cover with cold water; bring to a boil. Reduce heat and simmer, uncovered, approximately
12 to 15 minutes or until just tender. Remove from heat and drain. As soon as you can
handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a
large mixing bowl.
While
the potatoes are cooking, prepare the dressing ingredients. In a small bowl,
whisk together the olive oil, sesame oil, balsamic vinegar, red wine
vinegar, mayonnaise, lemon juice, mustard, and honey; set aside.
While the potatoes are still warm.
thoroughly mixed in the dressing mixture with the potato chunks. Mix in the
sliced radishes and chives. Season to taste with salt and pepper.
Refrigerate until ready to serve.
Makes 4 to 6 servings.
| 
