Spring Potato Radish Salad is a wonderful salad to make when the new spring potatoes, fingerling potatoes and wonderful spring radishes are available. Radishes provide a delicious crunch and an inviting color to this salad. Potato salads are great for picnics, barbecues and perfect for your next potluck or buffet. It is a really easy-to-make recipe that will be one of you new “go to” salads to enjoy.
Try this delicious salad for a light and simple dinner – just add an egg to the sale (cooked anyway you like).
More of Linda’s wonderful Salad and Salad Dressing Recipes.
Spring Potato Radish Salad Recipe:
Spring Potato Radish Salad Recipe
1 pound new or fingerling potatoes, with skins*
1 bunch radishes, washed, trimmed, and 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.
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 thinly-sliced radishes and chives. Season to taste with salt and pepper. Refrigerate until ready to serve.
Makes 4 to 6 servings.