Saturday, 16 June 2007

Radish & Potato Salad

I'd have put a little parsley in this, if I'd had it. You definitely want young, tender radishes for this, as they are quite prominent.

4 servings
45 minutes - 20 minutes prep

Radish & Potato Salad4 medium-large potatoes
12 large red radishes
1 stalk of celery
1 green onion

¼ cup mayonnaise
¼ cup buttermilk or thinned yogurt
½ teaspoon salt (or perhaps a little less)
½ teaspoon dried mint
½ teaspoon dried dillweed
¼ teaspoon celery seed, freshly ground

2 or 3 lettuce leaves for serving

Cut the potatoes into dice, and boil them until tender. Cool under cold water, then drain well. This can be done a day ahead, and the potatoes kept covered in the fridge until wanted.

Chop the radishes, finely chop the celery, mince the green onion and mix them with the cold potatoes.

Whisk together the mayonnaise, buttermilk and seasonings. Toss the salad in the dressing, and serve on a bed of washed lettuce leaves.

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