Potato Radish Salad

Potato Radish Salad

The key to an excellent potato and vinaigrette salad, as I've learned, is to toss the dressing with the potatoes just after cooking to let the flavors penetrate while they're still warm. The result is a bite of potato that you can savor throughout, without a plain and dull starchy interior.

And what makes this easy and vibrant potato radish salad really tick is a potent mustard-based vinaigrette that penetrates the potato as well as the palate. Use the most pungent coarse grain mustard you can find to give this salad a kick that will make your guests ignore whatever else is on the menu. I made the dressing with an odd but unforgettable balsamic and cracked black pepper mustard from an Ontario company called Mrs. McGarrigle's that a friend of mine found in a mustard shop in Ottawa!

This salad lasted only minutes when served, but part of the reason for that was perhaps my nibbling on the dressed potatoes before they were tossed with the last ingredients and put on the table — that's just how good they were.

Potato Radish SaladPotato Radish Salad
Recipe by
Published on May 27, 2008

Simple warm new potato and radish salad tossed with a vibrant mustard dressing

Preparation: 10 minutes
Cooking time: 5 to 10 minutes

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  • 1 lb (450 g) new or fingerling potatoes with skins
  • 1 bunch radishes, sliced
  • 2 tablespoons fresh chives, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons coarse grain mustard
  • 1 teaspoon honey, softened
  • 1/2 teaspoon sea salt
  • fresh ground black pepper to taste
  • Boil the potatoes until just tender, only 5 to 10 minutes depending on the size of the potatoes. Drain and cut any larger-than-mouthful potatoes into bite-size pieces. Return to the still hot saucepan.

  • Whisk together the dressing ingredients and mix thoroughly with the potatoes. Let stand at room temperature for at least one hour, tossing periodically to distribute the dressing while the potatoes are cooling.

  • Mix in the radishes and chives and serve warm or chilled if desired.

Makes 4 servings

Potato Radish Salad


Wandering Chopsticks said...

Thanks for your submission! I love the simplicity of this salad. I'd probably snack on it while I'm making it too. Oops, none left for the table. ;)

I'm so glad you're thinking of submitting something for my Weekend Wokking event as well. Gosh, I feel like such a hostess. :)

Hetal said...

Wow....this salad looks too good and healthy..

Lucy said...

Oh, I have everything I need, right now.

Those radishes look like a great addition.

Don't you love friends who give mustards and the like?

Anonymous said...

I just made a radish salad a few nights ago--but yours looks much better :). Now I have something to do with the leftover radishes, too! Thanks, Lisa.

Johanna GGG said...

this looks delicious - love a good mustardy potato salad - keep meaning to try using radishes more and think this is a great way!

Gattina Cheung said...

A mustard shop?! I got to visit Ottawa someday :) I can imagine how your potato salad all gone in minutes... really looks yummy!

Arundathi said...

Looks so beautiful! i can understand why you nibbled on it! :)

Neen said...

Huh, I never knew that about the potatoes and dressing. Good tip! And I never know what to do with radishes, so this recipe is much appreciated.

Sia said...

just looking at the pics i can imagine very well how they must have disappeared with in few mins. they looks delicious lisa:)

Hetal said...

Check out my blog,someone's waiting for u!!

Jacqueline Meldrum said...

Lovely, you have put me in the mood for potato salad now! I remember your method of putting the dressing on whilst the potatoes are still warm, it makes sense really!

karuna said...

the salad looks delicious

TBC said...

I don't have half the ingredients required, but I really want to make this!

Kalyn Denny said...

Love the addition of radishes, just brilliant.

Unknown said...

Nice texture and it was very tasty.