Summer Potato and Radish Salad

Serves: 3-4
Approx cost: €3
Approx calories (per serving): ~400
Approx preparation and cooking time: 30 mins

I started out making this dish with the best of intentions. I happened to be doing three different things at the same time in the kitchen and things started to get a little… shall we say “chaotic”. In the end, I ended up accidentally deleting one of the photos I’d taken of this dish, the mayonnaise I was making especially for the dish (which was due to be an entirely separate post) ended up being a liquid, goopy mess, and I was generally starting to get a little peeved. Still, I’m not one to waste perfectly good ingredients. The “mayonnaise” might have been a goopy mess but the taste was right at least. I’ve included instructions on how to make it properly below (I know what I did wrong!) so I strongly recommend giving it a go. For those of you who don’t like mayonnaise very much you should definitely try this – it’s not at all like the blubbery white filth which masquerades as “mayonnaise” often found in supermarkets. Seriously, I don’t know what the hell they use to make that stuff but it sure isn’t what one would traditionally associate with mayonnaise!

The salad isn’t like regular potato salad, which is usually very saucy and creamy. This is much more crispy and fresh, and I’m thinking it would probably go really well with some diced sausage or ham inside – see what you think. Remember, even if your mayonnaise completely fails it’s not the end of the world! :)

Ingredients

Summer Potato and Radish Salad ingredients

For the salad
– ~450g Potatoes
– 3 Tomatoes
– ~10 Radishes
– 1 small Onion
– 1 bunch of fresh Parsley
– 1 bunch of fresh Basil
– Salt
– Pepper

For the mayonnaise
– 2 eggs
– 2 tsps Dijon Mustard
– ~7-8 tbsps Olive Oil

You’ll also need
- A Hand Blender

Instructions

  1. Place a large pan of salted water on the stove to boil and meanwhile, peel and chop the potatoes into bite-size chunks. Transfer the potatoes to the boiling water and cook for about 10-15 minutes, until you can run a stick or fork through them. If you have new potatoes then these are even better for this type of salad as they will look and taste more “summery”. While the potatoes are boiling, peel and chop the onion finely and add to a large bowl. Chop the tomatoes into chunks, and quarter the radishes. Finely chop the parsley and tear the basil into pieces and add to the bowl as well. Drain the cooked potatoes and cool under cold water and add into the bowl with the rest of the ingredients. Set aside while you prepare the mayonnaise.

  2. Separate the egg yolks from the whites and set aside the whites to use for something else – a meringue maybe – and place the yolks into a tall, narrow jug. Usually, the mixer jug which came with the Hand Blender is perfect. Add in the mustard and start blending the mustard and yolks together. As you blend, slowly (and I mean “very slowly” – we’re talking trickling it in!) pour in the olive oil, a little bit at a time, blending all the while. When each addition of olive oil has been mixed in well, add a bit more. You should see it thickening up as you mix. When all the olive oil is added, scoop out the mayonnaise and add it to the potato and radish salad. Mix well, serve and enjoy!



    Summer Potato and Radish Salad

Comments

  1. says

    This potato salad sounds right up my alley. I'm not big on the overly creamy potato salads at all. I also like the use of radishes. I'm seeing those used a lot lately and I think I might need to try some. I haven't had any in years. I used to enjoy them as a kid. (It was one of the few veggies I liked then.)

    LOL. "Chaotic" kitchen. I know all about that!

    • says

      Thanks Kristy – It was good in the end, even despite the complete fail in the mayonnaise! Next time I'll be much more careful with the mayo and should be more successful! Definitely try and get some radishes – if you can find one of those long, white Asian radishes, I'd recommend that – they're a lot of fun, grated, sliced etc!

  2. says

    Charles, it's probably the healthiest and the most colourful potato salad I have ever seen! If you haven't written it, no one would have guessed your mayonnaise didn't have the prefect consistency. Someone in my family also uses olive oil in mayonnaise and it's completely different from mine (made with canola oil), but also delicious! I would say more refreshing.

    • says

      Thanks Sissi – to be honest, I think potato salad gets a bad rap. I mean, I love it anyway, but when most people hear potato salad they think of fatty, creamy potatoes – and of course it's not the "original" salad. I'm going to make some aioli soon for when my wife and I have our Crayfish party – I'll be sure to post that – if it turns out better than my mayonnaise this time :D

  3. says

    I LOVE potato salad but I never included radish in my southern recipe. I'm so happy you featured this because I have a feeling the radish will be a welcome addition to my recipe :)

    • says

      Thanks BG – you should definitely give it a try. Make sure you get some good, peppery radishes, and not the really watery, weak ones. A nice bit of background kick goes really well! Hope you're having a good day :)

  4. says

    I've never been a big potato salad gal but this one is interesting to me for a couple of reasons. First, I love that you made your own mayo!! – goopy or not – how great is that? and second, I like that it's more on the crisp, fresh side (I think the basil is great addition), than the 'dripping with sauce' side. The salad also happens to be beautiful and healthful – fabulous!

    • says

      Thanks Kelly – I think I needed to add the oil much, MUCH more slowly. Thing is, I've made mayo twice before and it was perfect. So strange that this time it was a complete failure! Oh well – I meant to add lettuce as well, but forgot. Perfect to have on a summer day in any case though :)

  5. says

    I can relate to the chaotic kitchen episodes. Have had many myself:)

    I love the colors in your potato salad. And with radishes it is sure to add a crispy bite to every spoonful…We were in Paris many years back for a visit and I love all the salads we were served. You mentioned foie gras sushi—that sounds fabulous.

    • says

      Thanks Malli – I'm thinking maybe some lightly pickled beetroot would go well too in this. If you ever get a chance to get back to Paris you should let me know! I'll show you all the good places for food :D

  6. says

    Dear Charles,

    This is truly one of my all-time favourite cold summer salads. It looks so good and whenever I do this salad, I can’t resist breaking some crispy grilled bacon into the mix :)

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