The key to an excellent potato and vinaigrette salad, as I've learned, is to toss the dressing with the potatoes just after cooking to let the flavors penetrate while they're still warm. The result is a bite of potato that you can savor throughout, without a plain and dull starchy interior.
And what makes this easy and vibrant potato radish salad really tick is a potent mustard-based vinaigrette that penetrates the potato as well as the palate. Use the most pungent coarse grain mustard you can find to give this salad a kick that will make your guests ignore whatever else is on the menu. I made the dressing with an odd but unforgettable balsamic and cracked black pepper mustard from an Ontario company called Mrs. McGarrigle's that a friend of mine found in a mustard shop in Ottawa!
This salad lasted only minutes when served, but part of the reason for that was perhaps my nibbling on the dressed potatoes before they were tossed with the last ingredients and put on the table — that's just how good they were.
|Potato Radish Salad|
|Recipe by Lisa Turner|
Published on May 27, 2008
Simple warm new potato and radish salad tossed with a vibrant mustard dressing