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

Radish potato salad

Young potatoes are cooked in their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling. Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp. Cucumber or blanched peas complement the salad, parsley is good 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

How to make a radish-potato salad

Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp. Young potatoes are cooked in their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling. Cucumber or blanched peas complement the salad, parsley is suitable instead of chives.

Quick Dinners Spring Recipes Vegetarian Dinners Lunch

Recipe

Radish potato salad

Young potatoes are cooked in their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling. Warm potatoes absorb the vinaigrette; radishes and herbs are added 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 their skins, marinated warm with apple cider vinegar and mustard and mixed with radishes, spring onions and chives after cooling.

  3. 3

    Check for doneness

    Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp.

  4. 4

    Serve

    Check the potato salad for acidity and salt once more after resting. Carefully fold in the radishes, spring onions and chives and serve at room temperature.

Kitchen know-how

Tips for Radish potato salad

Important for radish-potato salad

Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp.

Variations

How to adapt this recipe

Cucumber or blanched peas complement the salad, while parsley is good instead of chives.

Nutrition per serving

330kcal
45.0 gCarbohydrates
8.0 gProtein
12.0 gFat

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

Frequently asked questions

FAQ about Radish potato salad

Weigh the young potatoes, prepare the radishes and keep the spring onions separately, then start the main cooking process for the radish-potato salad.

Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp.

Covered radish-potato salad cool. Important for the texture: Warm potatoes absorb the vinaigrette; radishes and herbs are added later and remain crisp as a result. If possible, eat leftovers the following day.

Cucumber or blanched peas complement the salad, while parsley is good instead of chives.

Keep cooking

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