This potato salad with radishes recipe is a refreshing take on a classic side dish. The radishes add a crisp and slightly spicy kick, while the dijon mustard and red wine vinegar dressing give it a tangy flavor. Perfect for picnics or as a side dish for BBQs, this salad is sure to be a hit.
Photos of Potato Salad with Radishes Recipe
Most of the ingredients in this recipe are likely to be found in your pantry or fridge. However, you might not commonly have radishes or Yukon gold potatoes. When you go to the supermarket, look for radishes that are firm and have bright green leaves. For the Yukon gold potatoes, they are a type of potato that has a slightly waxy texture and a buttery flavor.
Ingredients for Potato Salad with Radishes
Yukon gold potatoes: These potatoes are known for their buttery, rich flavor and golden color. They hold their shape well after cooking, which makes them great for salads.
White onion: Adds a sharp and slightly sweet flavor.
Radishes: They provide a peppery kick and a crunchy texture.
Red wine vinegar: Gives a tangy flavor to the salad.
Dijon mustard: This mustard is smooth and slightly spicy, perfect for the dressing.
Salt and freshly ground black pepper: Enhances the other flavors.
Extra-virgin olive oil: Provides a rich base for the dressing.
Fresh chives: Adds a mild onion-like flavor and a pop of color.
One reader, Ilyse Villarreal says:
This potato salad with radishes recipe is a game-changer! The combination of creamy potatoes and crunchy radishes is a match made in heaven. The dressing adds a zesty kick, making it a refreshing and flavorful dish. It's a hit at every gathering and always leaves everyone asking for the recipe. Highly recommended!
Techniques for Making Potato Salad With Radishes
How to boil potatoes: Boil the potatoes in a large pot of salted water until tender, then drain.
How to make the dressing: Whisk together red wine vinegar, dijon mustard, salt, and pepper, then gradually drizzle in the olive oil while whisking until well combined. Stir in the fresh chives.
How to slice radishes: Wash and trim the radishes, then slice them thinly using a sharp knife or a mandoline slicer.
How to peel and slice potatoes: Once the boiled potatoes are cool enough to handle, peel the skin off and slice them into a large bowl.
How to mix the salad: Drizzle the dressing over the potato mixture and carefully mix it in. Let it sit for 15 minutes, then season with salt and pepper before serving.
How To Make Potato Salad with Radishes
This potato salad is an easy-to-make, flavorful side, cooked with tender potatoes and radishes, all tossed in a zesty red wine-mustard dressing!
Serves:
Ingredients
- 1¾lbsyukon gold potatoes
- 1white onion,chopped
- 2bunchesradishes,sliced
For Dressing:
- 4tbspred wine vinegar
- 1tspdijon mustard
- salt and freshly ground black pepper
- ½cupextra-virgin olive oil
- 2tbspfresh chives,chopped
Instructions
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Place the potatoes in a large pot and cover with salted water. Bring to a boil.
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Reduce the heat to medium-low and simmer for 20 to 25 minutes until tender. Drain.
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Cool the potatoes until easily handled. Peel and slice into a large bowl.
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Cool completely for about 30 minutes. Add the onion and radishes.
Dressing:
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Whisk the red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in the olive oil, while whisking, until well combined. Stir in the chives.
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Drizzle over the potato mixture and carefully mix in.
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Set aside for 15 minutes, then season with salt and pepper.
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Serve and enjoy!
Nutrition
- Calories: 420.13kcal
- Fat: 27.36g
- Saturated Fat: 3.83g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.75g
- Polyunsaturated Fat: 2.98g
- Carbohydrates: 40.45g
- Fiber: 6.20g
- Sugar: 4.03g
- Protein: 4.97g
- Sodium: 779.85mg
- Calcium: 54.23mg
- Potassium: 1046.79mg
- Iron: 2.18mg
- Vitamin A: 3.60µg
- Vitamin C: 51.24mg
Helpful Technique for Preparing Potato Salad With Radishes
When preparing the potatoes for this salad, it's important to ensure they are cooked just right. Overcooking can lead to a mushy salad, while undercooking can result in hard, unappetizing chunks. To test for doneness, pierce a potato with a fork. If it slides in easily, the potatoes are ready. Also, remember to cool the potatoes completely before adding the radishes and onion. This prevents the vegetables from wilting and maintains their crisp texture in the salad.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Chop and boil the potatoes a day before. Store them in the refrigerator until ready to use.
Use a food processor: Use a food processor to quickly chop the onions and radishes for the salad.
Multi-task: While the potatoes are boiling, prepare the dressing and chop the vegetables to save time.
Organize ingredients: Lay out all the ingredients and utensils before starting to cook to streamline the process.
Efficient slicing: Use a mandoline slicer for quick and uniform slicing of the radishes.
Substitute Ingredients For Potato Salad with Radishes Recipe
yukon gold potatoes - Substitute with red potatoes: Red potatoes have a similar waxy texture and will hold up well in the salad.
white onion - Substitute with red onion: Red onion will provide a slightly milder flavor and add a pop of color to the salad.
radishes - Substitute with jicama: Jicama offers a similar crunchy texture and a slightly sweet flavor, adding a unique twist to the salad.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a slightly sweeter and fruitier flavor, complementing the other ingredients in the dressing.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard will add a similar tangy flavor and texture to the dressing.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil offers a mild, buttery flavor and a high smoke point, making it a suitable alternative for the dressing.
fresh chives - Substitute with green onions (scallions): Green onions provide a mild onion flavor and a pop of color, similar to chives.
Presentation Tips for Potato Salad With Radishes
Elevate the plating: When presenting the potato salad with radishes, focus on creating an elegant and visually appealing presentation. Use edible flowers and microgreens to add a pop of color and texture to the dish.
Incorporate height and layers: Create a visually stunning presentation by layering the potato salad with radishes in a cylindrical mold. Carefully stack the ingredients to create a beautiful, multi-dimensional look on the plate.
Utilize fine dining plating techniques: Employ the art of swooshing and quenelling to add finesse to the dish. This attention to detail will showcase the sophistication of the potato salad with radishes.
Garnish with precision: Pay close attention to the placement of the radish slices and chive garnish on the plate. Each element should be meticulously arranged to demonstrate precision and skill.
Highlight the natural colors and textures: Emphasize the natural beauty of the ingredients by arranging them in a way that showcases their vibrant colors and varied textures. This will captivate the judges' attention and elevate the overall presentation.
Essential Tools for Making Potato Salad With Radishes
- Large pot: Used for boiling the potatoes.
- Knife: Used for slicing the potatoes, onions, and radishes.
- Cutting board: Provides a stable surface for cutting the vegetables.
- Whisk: Used for mixing the dressing ingredients.
- Bowl: Used for mixing the salad and dressing.
- Colander: Used for draining the boiled potatoes.
- Measuring cups and spoons: Used for accurately measuring the ingredients for the dressing.
- Serving bowl: Used for serving the potato salad.
Storage and Freezing Instructions for Potato Salad
- Allow the potato salad to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
- If you want to freeze the potato salad, it's best to do so without the dressing. Place the cooled, undressed potato salad in a freezer-safe container or resealable plastic bag, removing as much air as possible.
- When ready to serve the frozen potato salad, thaw it in the refrigerator overnight. Once thawed, drain any excess liquid and gently mix in the prepared dressing.
- Keep in mind that the texture of the potatoes and radishes may change slightly after freezing and thawing, becoming a bit softer. However, the flavor should still be delicious.
- If you have leftover potato salad that has already been dressed, it's not ideal for freezing as the dressing can separate and the ingredients may become mushy. It's best to consume dressed potato salad within 3-4 days of preparation.
How To Reheat Leftover Potato Salad
Reheating potato salad can be tricky, as you want to avoid ending up with a mushy, unappetizing mess. The key is to reheat it gently and slowly, allowing the flavors to meld together once again without overcooking the potatoes or causing the dressing to separate.
One of the best methods for reheating leftover potato salad with radishes is to use a microwave. Place the desired amount of salad in a microwave-safe bowl and cover it with a damp paper towel. This will help prevent the salad from drying out. Microwave on 50% power for 30-second intervals, stirring gently between each interval, until the salad is heated through. Be careful not to overheat, as this can cause the potatoes to become mushy and the dressing to separate.
Another option is to reheat the salad in a double boiler. Fill the bottom of the double boiler with water and bring it to a simmer. Place the potato salad in the top part of the double boiler and stir occasionally until it's heated through. This method allows for a gentle, even heating that won't damage the texture of the potatoes or cause the dressing to break.
If you prefer, you can also reheat the salad in a skillet over low heat. Add a small amount of water or olive oil to the skillet to prevent sticking and to help keep the salad moist. Stir the salad gently and constantly until it's heated through, being careful not to let it stick to the bottom of the skillet or become too dry.
Regardless of the method you choose, it's important to taste the salad after reheating and adjust the seasoning as needed. You may find that the flavors have mellowed overnight, so a sprinkle of salt, a grind of black pepper, or a squeeze of lemon juice can help brighten things up.
Finally, if you find that your leftover potato salad has dried out a bit in the refrigerator, you can try stirring in a spoonful of mayonnaise, sour cream, or yogurt before reheating to help restore some of the creaminess. Just be sure to mix it in gently to avoid breaking up the potatoes too much.
Interesting Fact About Potato Salad With Radishes
Potato salad is a versatile dish that can be customized with various ingredients such as bacon, pickles, or even hard-boiled eggs to add different flavors and textures.
Is Making Potato Salad With Radishes Cost-Effective?
This potato salad with radishes recipe is quite cost-effective for a household. Potatoes and radishes are affordable, and the other ingredients are commonly found in most kitchens. The dish offers a delightful blend of flavors and textures, making it a versatile and satisfying option for various occasions. With an approximate cost of $10, this recipe can easily feed a household of four. The overall verdict for this dish is 9/10, considering its affordability, nutritional value, and delicious taste.
Is This Potato Salad Recipe Healthy?
The potato salad with radishes recipe is a relatively healthy dish, offering several nutritional benefits:
- Yukon gold potatoes provide a good source of carbohydrates, fiber, vitamin C, and potassium
- Radishes are low in calories and rich in vitamin C, folate, and antioxidants
- Onions contain quercetin, an antioxidant that may help lower blood pressure and reduce the risk of certain cancers
- The dressing uses heart-healthy extra-virgin olive oil, which is rich in monounsaturated fats and antioxidants
However, there are a few aspects that could be improved to make the recipe even healthier:
- The recipe relies heavily on potatoes, which are high in carbohydrates. Incorporating more non-starchy vegetables, such as:
- Diced bell peppers
- Shredded carrots
- Chopped celery
- Sliced cucumber
- These additions would increase the fiber content and provide a wider variety of vitamins and minerals
- Reducing the amount of olive oil in the dressing or using a combination of olive oil and Greek yogurt would lower the overall calorie and fat content while maintaining a creamy texture
- Adding herbs like parsley, dill, or basil would boost the flavor and provide additional antioxidants and anti-inflammatory properties
- Including a source of lean protein, such as boiled eggs or grilled chicken, would make the salad more satiating and balanced
Editor's Opinion on This Potato Salad Recipe
The potato salad with radishes recipe is a delightful combination of earthy potatoes and crisp, peppery radishes, elevated by a tangy red wine vinegar dressing. The creamy yukon gold potatoes are perfectly complemented by the sharpness of the radishes, while the dressing adds a zesty and refreshing touch. The addition of chives brings a subtle hint of oniony flavor, tying the dish together beautifully. Overall, this recipe offers a harmonious blend of flavors and textures, making it a refreshing and satisfying dish for any occasion.
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Why trust this Potato Salad with Radishes Recipe:
This recipe guarantees a delightful dish with yukon gold potatoes and radishes that bring a perfect balance of flavors and textures. The dressing, made with red wine vinegar, dijon mustard, and extra-virgin olive oil, elevates the dish with its tangy and savory notes. The addition of fresh chives adds a burst of freshness. Trust the combination of these fresh and quality ingredients to create a delicious potato salad that will surely impress your taste buds.
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