Potato Salad with Radishes
This potato salad skips the use of mayonnaise and achieves a crisp and vibrant flavor by incorporating radishes. The radishes not only provide a delightful crunch but also infuse the dish with a lively color. I prepare it with a chive-infused vinaigrette for an added burst of taste.
Ingredients
- 1 ¾ pounds Yukon Gold potatoes
- 1 white onion, chopped
- 2 bunches radishes, sliced
Dressing:
- 4 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- salt and freshly ground black pepper
- ½ cup extra-virgin olive oil
- 2 tablespoons chopped fresh chives
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
- Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
- Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.
Nutrition
Calories: 422kcalCarbohydrates: 39gProtein: 4gFat: 28gSaturated Fat: 4gSodium: 98mgPotassium: 118mgFiber: 4gSugar: 1gVitamin C: 7mgCalcium: 12mg
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