Potato Salad with Radishes
A vibrant, creamy potato salad enriched with the crispness of fresh radishes, perfect for summer gatherings and meal prep.
Ingredients
Main Ingredients
- 1 lb New Potatoes Tender and fluffy, the base of our salad.
- 1 cup Radishes Add crispness and a peppery kick.
- 1 cup Fennel Contributes unique flavor and crunchy texture.
- 3 tbsp Olive Oil A heart-healthy fat that adds creaminess.
- 2 tbsp Vinegar Zesty contrast that brightens the dish.
- 1 tsp Salt Enhances overall flavor.
- 1/2 tsp Pepper Provides an extra layer of zing.
- 1/4 cup Fresh Herbs (e.g., parsley or dill) Brightens and freshens the dish.
Instructions
Preparation
- Wash and scrub all the new potatoes under cold water.
- Chop the radishes and fennel into bite-sized pieces.
- Roughly chop fresh herbs to release their aroma and flavor.
Cooking/Assembling
- In a pot, fill with enough water to cover the potatoes and bring to a boil over high heat.
- Once boiling, add the potatoes and cook until tender, about 15-20 minutes. They should be fork-tender but not mushy.
- Drain the potatoes and let them cool slightly; then cut them into quarters.
- In a large mixing bowl, combine the warm potatoes, chopped radishes, and fennel.
- Drizzle olive oil and vinegar over the warm potatoes for maximum absorption, and season with salt and pepper.
- Finally, gently toss in the fresh herbs.
Serving
- Transfer your potato salad to a serving dish, allowing it to sit for a few minutes to let the flavors meld.
- Garnish with additional herbs if desired.
- Serve slightly warm or chilled, depending on your preference.
Notes
Reserve some fresh herbs to sprinkle on top just before serving for a pop of color. Consider marinating the potatoes in olive oil and vinegar for 10-15 minutes before mixing for extra flavor. Store in an airtight container to keep freshness for up to three days in the fridge. Try different herbs and vegetables for variety.