Warm New Potato Salad with Radishes and Fresh Herbs
- Prep time: 15 minutes
- Cook time: 20 minutes
A crunchy and fragrant salad, halfway between a classic potato salad and a summer mezze.
Ingredients
-
new potatoes - rather firm flesh
-
radishes
-
shallots
-
wholegrain mustard
-
apple cider vinegar
-
olive oil
-
chives
-
dill
-
salt and pepper
Recipe steps
Cook the potatoes
Wash the potatoes (without peeling them), place them in a pot of cold salted water. Bring to a boil and cook for 15 to 20 minutes depending on size, until tender when pierced with a knife.
Prepare the vinaigrette
Meanwhile, mix the mustard, vinegar, olive oil, finely chopped shallot, salt and pepper.
Assemble
Drain the potatoes, cut them in half or quarters while still warm, and drizzle with vinaigrette so they absorb it well. Add the thinly sliced radishes (with their chopped tops if fresh) and the herbs.
Serve
Enjoy warm or at room temperature.
Tips and variations
- Add soft-boiled eggs or fresh cheese like feta for a more filling version. This salad can also be prepared the day before.
Anti-waste tips
Radish tops are edible! Chop them finely and add them to the salad, or whip up a quick pesto.
If you’re using new potatoes, no need to peel them—the thin skin adds flavor and reduces waste.
