I’m not a huge fan of heavy, mayo-based potato salads. I do however love the more French, mustard-based variety, as well as the German, vinegar-based style as well. For this warm potato and turnip salad, I made a slightly creamy mustard vinaigrette to toss over the blanched root vegetables, along with sliced red radishes for crunch, peppery sliced scallions, the licorice-taste of fresh tarragon and crumbled, hard-cooked egg over top of it all. A lovely side dish with grilled meats or fish, and a nice side to take to your summertime picnics or pool get togethers!
(To view this recipe, click on the blue title of the blog post above*)
Mustardy Potato & Turnip Salad
Ingredients:
- (2) large eggs–hard-boiled and crumbled
- 1/2 lb. new potatoes, quartered
- 1/2 lb. baby turnips, quartered
- 1 cup red radishes, sliced
- 4 scallions, thinly sliced
- 2 Tablespoons fresh tarragon, chopped
- For the vinaigrette:
- 1 Tablespoon Dijon mustard
- 1 Tablespoon olive oil-based mayonnaise
- 1/4 cup apple cider vinegar
- juice of 1/2 a lemon
- 3 Tablespoons olive oil
- 2 garlic cloves, minced
- crushed red pepper flakes, pinch
- salt and pepper (to taste)
Directions:
- Place the quartered potatoes and turnips in a large saucepan; cover with water and bring to a boil. Simmer over medium heat for 112-15 minutes or until tender when pierced with a knife. Drain and place in a large mixing bowl.
- Toss in the radishes, scallions and tarragon. Whisk the vinaigrette’s ingredients together until smooth; or shake in a mason jar until smooth and emulsified. Toss the vinaigrette onto the potato/turnip mixture. Top with crumbled egg and serve warm.
Tagged: creamy mustard vinaigrette, fresh tarragon, hard boiled eggs, hard-cooked eggs, mustard vinaigrette, new potatoes, potato and turnip salad, potato salad, potatoes, radishes, scallions, side dish, turnips
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