Fingerling potatoes and radishes salad
Once spring and summer arrive we have potato salad on the menu often. I don’t make the traditional mayo based potato salad too often. The Italian and French salads, made with an olive oil and vinegar dressing, appeal to me more. I add other vegetables that are in season, like green beans, radishes, carrots, peas, whatever works with the potatoes.
The other day I was looking at some food blogs and saw a beautiful image on Cannel y Vanille that inspired this salad with the elephant radishes. I have been using watermelon radishes for a while now, since a local store begun carrying them. I slice them thinly into salads and use them to top crostini. They are beautiful, flavourful and exotic looking and have a lovely crunch that compliments the potatoes.
1 lb ingerling potatoes
1 watermelon radish, thinly sliced on a mandoline
A bunch green beans
1/4 red onion, thinly sliced
A handful of fresh dill, chopped
A small handful of chives, chopped
1/3 cup olives, pitted or not
2 teaspoon dijon mustard
1/2 teaspoon coarse salt
3 tablespoons olive oil
1 tablespoon vinegar
Steam the potatoes in a basket over boiling water until just done. Cool and peel, or leave peel on.
Trim the beans as necessary and steam over boiling water until crisp tender. Remove and rinse under cold water to stop the cooking.
Cut the potatoes in half lengthwise and place in a bow together with the beans and red onion.
Whisk together the mustard, vinegar, salt and oil. Pour the dressing over the potatoes and beans and mix gently.
Add chives, dill and radishes and mix them into the salad.
Scatter olive over.
Serve at room temperature or slightly chilled.