Spring Potato Radish Salad Recipe


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


Spring Potato Radish Salad Recipe:
Prep Time
25 mins
Total Time
25 mins
Servings: 4 to 6 servings
  • 1 pound new or fingerling potatoes, with skins*
  • 1 bunch radishes, washed, trimmed, and thinly sliced
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons olive oil, extra-virgin
  • 2 tablespoons sesame oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoons mayonnaise (good-quality)
  • Juice of 1/2 lemon
  • 2 teaspoons coarse-grain mustard
  • 1 teaspoon honey
  • Coarse salt or sea salt
  • Black pepper, freshly ground
  1.  Spring Potato-Radish SaladIn 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.

  2. As soon as you can handle the potatoes, cut the warm potatoes into bite-sized chunks and place in a large mixing bowl.

  3. 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.

  4. 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.

  5. Makes 4 to 6 servings.

Recipe Notes

* Small red potatoes may be substituted.

Comments and Reviews

Leave a Reply