When I was a little kid, “salad” to me was any pasta, fruits, or vegetables mixed together with mayonnaise. But when I grew up and found out that I was wrong, I just couldn’t stop laughing at myself because of how silly I was with what I thought about salads.
Now, I have my own list of my favorite salad recipes, which consists of various ingredients – meat, chicken, vegetables, pasta, and some sweet treats, too. And mind you, not all of them are bind together with mayonnaise! It’s not even my number one dressing! 🙂
I love all sorts of vinaigrette. Every time I crave salad, it’s my top pick. You know what’s so good with it? Slices of potatoes and radishes, along with onion slices. While some recipes require a little bit of mayonnaise, I prefer to keep mine with pure vinaigrette.
This type of salad requires only a few basic ingredients. You might not even have to go shopping anymore as you probably already have what’s needed. Be it a side dish for lunch or a quick dinner meal, this potato and radish salad is something that you will never regret having.
With chive-vinaigrette, this potato and radish salad is a real winner at any time of the day. Plus, the colors of its ingredients make it more appetizing.
1 3/4 pounds of potatoes
2 bunches radishes (sliced)
1 white onion (sliced)
4 tbsp. red wine vinegar
1 tsp. Dijon mustard
1/2 c. extra-virgin olive oil
2 tbsp. fresh chives (chopped)
salt and pepper, to taste
- Submerge potatoes in a large pot of salted water. Once it starts boiling, reduce the heat and simmer for about 25 minutes then drain. Let cool.
- As soon as potatoes are cool enough to handle, peel, slice, and put into a large bowl. Let cool completely and add the radishes and chopped onion.
- In a separate bowl, combine mustard, wine, salt, and pepper. Slowly add the olive oil and mix well. Add chives.
- Combine with the potato mixture. Set aside for 15 minutes before serving. Season with salt and pepper.
Any variant of potatoes would work fine, but if you can find Yukon Gold potatoes, that would be great.
If you want your potato and radish salad more flavorful, it is highly recommended that you toss the vegetables into the dressing while they are still warm so that it would be easier for the vinaigrette to penetrate the ingredients. This takes away the dull and starchy flavor of the potatoes. Every bite would be savory!
This might not be the potato salad that you are accustomed to, the one that comes with mayonnaise. But you know what? This recipe here is actually much healthier than the traditional one. It’s mainly because vinaigrette is much lower in calories than mayonnaise. Plus, of course, this is an all-vegetable salad, so you can tell that it’s really healthy and can be incorporated into various types of diets.
Like what we have said, this salad can be eaten on its own or a side dish.