This is an absolutely cracking potato salad – sweet and warm new season’s baby potatoes, juicy and spicy radishes, fragrant roasted walnuts and honey-mustard dressing. It’s like a song about spring.
The salad is great on its own, but it can be a cool addition to chicken, sausages or fish. For example, to smoked salmon. You can also use old potatoes. But I would like you to use young potatoes for this salad. In addition to the dill and green onions, you can add fresh mint leaves. Also, add a lot of black pepper!
If your radishes have become a little soft, you can freshen them up by putting them in a cold water for about half an hour.
Potato Radish Salad with Cucumber, Walnuts, and Honey-Mustard Dressing
|PREP TIME||COOK TIME||MAKES|
|25 minutes||10 minutes||2 servings|
INGREDIENTS (serves 2)
- 600 g (1 lb 5 oz) young potatoes
- 300 g (10 oz) radishes
- 200 g (7 oz) fresh cucumbers
- 70 g (2½ oz) walnuts
- 1 bunch of green onions (50 g, 1½ oz)
- ½ bunch of dill
For the dressing:
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- Lots of black pepper
- Peel or scrub the potatoes well with a brush. Cover with water and boil until tender.
- Roast the nuts in a dry pan. Coarsely chop with a knife.
The nuts can even burn slightly, this will give a special flavor to the salad. Just a little!
- In a large serving bowl, mix all the ingredients for the dressing.
- Cool the potatoes a bit so they can be handled. Slice into thick circles. If the potatoes are large, cut them in half.
- Put the potatoes in the bowl with the dressing and mix gently. A silicone spatula is perfect for this. Cover while you cut up the rest of the ingredients for the salad.
- Cut the radishes and cucumbers into thin slices; you can use a slicer.
- Finely chop the green onions. Break the dill into small sprigs. Add the herbs, cucumbers, and radishes to the potatoes. Stir. Salt, if necessary. Sprinkle with walnuts.
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