Radishes potato salad as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Radish potato salad

Young potatoes are cooked in the shell, warmly marinated with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives. Warm potatoes take on the vinaigrette; radishes and herbs are added later and remain crisp. Cucumber or blanched peas complement the salad, parsley fits instead of chives.

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Total time 40 min
Calories 330 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

This is how radishes potato salad succeeds

Warm potatoes are added to the vinaigrette; radishes and herbs are added later and remain crisp. Young potatoes are cooked in the bowl, warmly marinated with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives. Cucumber or blanched peas complement the salad, parsley fits instead of chives.

Quick Dinners Spring Recipes Vegetarian Dinners Lunch

Recipe

Radish potato salad

Young potatoes are cooked in the bowl, warmly marinated with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives. Warm potatoes take the vinaigrette; radishes and herbs only come in later and remain crisp.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Radishes: cut into slices. Spring onions: cut into rings.

  2. 2

    Prepare

    Young potatoes are cooked in the shell, marinated warm with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives.

  3. 3

    Check for doneness

    Warm potatoes take on the vinaigrette; radishes and herbs come in later and remain crisp.

  4. 4

    Serving

    After rest, check the potato salad again for acidity and salt. Gently store radishes, spring onions and chives and serve at room temperature.

Kitchen know-how

Tips for Radish potato salad

Important for radishes potato salad

Warm potatoes take on the vinaigrette; radishes and herbs come in later and remain crisp.

Variations

How to adapt this recipe

Cucumber or blanched peas complement the salad, parsley fits instead of chives.

Nutrition per serving

330kcal
45.0 gCarbohydrates
8.0 gProtein
12.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Radish potato salad

Weigh young potatoes, prepare radishes and prepare spring onions separately. Start the main cooking process for radishes-potato salad only afterwards.

Warm potatoes take on the vinaigrette; radishes and herbs come in later and remain crisp.

Cool radishes-potato salad covered. Important for the texture: Warm potatoes take in the vinaigrette; radishes and herbs come in later and remain crisp. Eat leftovers as possible the following day.

Cucumber or blanched peas complement the salad, parsley fits instead of chives.

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