Potato and Radish Salad

Potato and Radish Salad

This recipe, from “The Encyclopedia of Vegetables and Vegetarian Cooking” cookbook, was my very first experiment with radishes! I made this in the morning and let the potatoes soak for a couple of hours so the potatoes would absorb as much of the liquid as possible and just ate some of it for my lunch. I keep forgetting to eat before leaving for my classes and for work so I’m trying to get better at it. This may be my new favorite potato salad recipe. It was totally delicious and easy to make. It’s also just a beautiful, colorful salad.

Potato and Radish Salad
1 pound new potatoes, scrubbed
3 tablespoons olive oil
2 tablespoons wine vinegar
2 teaspoons coarse-grain mustard
1 teaspoon honey
salt and black pepper
6-8 radishes, thinly sliced
2 tablespoons chopped fresh chives

1. Boil the potatoes until just tender. Drain, return to the pan, and cut any large potatoes in half.
2. Make a dressing with the oil, vinegar, mustard, honey, and seasoning. Combine them thoroughly in a bowl.
3. In the pan, toss the potatoes in the dressing while they are still cooling and let them stand for an hour or so.
4. Mix in the radishes and chives. Chill lightly, toss again, and serve.

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