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Potato and Radish Salad
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2011
While I have a weak spot for potato and fresh pea salad with mint, this combination works better with dense meats like liver and tongue, because the radish adds a peppery bite. The radishes I use are the big ones the size of a large apricot that are popular in Ontario. If your radishes are smaller, just use more.
Ingredients
1 pound 450 g 1
Method
Place the potatoes in a saucepan, cover with cold water, and add the bay leaf. Cover and bring to a boil over medium heat, add a generous pinch of salt, then reduce the heat and simmer, partially covered, for 10 to 15 minutes or until the potatoes are cooked.
Meanwhile, cut the radishes into thin slices. Drain the potatoes, cut them in half, and toss with the oil, parsley, and vinegar.