When you think of traditional potato salad you think of a mayo-based one, right? Those types are quite good, that’s for sure, but my favorite way to make potato salad at home is actually tossing cooked potatoes with a tangy mustard vinaigrette instead. My Mustardy Potato Salad with Radishes is full of flavor and textures; tender baby potatoes cooked and tossed with a simple Dijon mustard vinaigrette. Added into the mix are peppery radishes, sliced scallions and even a bit of crunchy celery as well. A lovely side dish for your next batch of fried chicken, baked fish or even your next plate of homemade barbeque.
(To view this recipe, click on the blue title of the blog post above*)
Mustardy Potato Salad with Radishes
Ingredients:
- 2 lbs. baby Yukon gold potatoes
- 1 bunch of scallions, ends trimmed and thinly sliced
- 1 cup radishes, quartered
- 2 celery stalks, halved lengthwise and sliced
- For the vinaigrette:
- 1 Tablespoons Dijon mustard
- ¼ cup extra virgin olive oil
- 3 Tablespoons cup apple cider vinegar
- Pinch of salt and pepper
Directions:
- Place the baby potatoes in a large stock pot of salted water and bring to a boil. Reduce the heat and simmer the potatoes for 20 minutes, or until the potatoes are tender when pierced with a knife. Drain the cooked potatoes and allow them to cool. Once they are cooled, halve the baby potatoes and add them into a large mixing bowl.
- Meanwhile, to make the vinaigrette whisk all of its ingredients together in a mixing bowl. Into the bowl of cooked potato halves, add in the radishes, scallions and cut celery. Toss the potato salad together with the vinaigrette and serve room temperature.
Tagged: baby potatoes, baby yukon gold potatoes, celery, mustard vinaigrette, potato salad, radishes, scallions, side dish, vegetarian, yellow potatoes
Perfect! I just picked a bunch of radishes from the garden and then bought some baby potatoes from the store…couldn’t be better timing 🙂
Wonderful! Buon appetito! 🙂