Mock Potato Salad with Poached Radishes

June 29, 2018

You'll Need

  • 3 bunches red radishes, leaves trimmed

  • 2 tablespoons olive oil

  • 1 cup water

  • 1/3 cup mayonnaise {see notes} 

  • 1/2 cup celery, diced small

  • 1/4 cup shallots, minced

  • 2 tablespoons fresh dill, chopped

  • 1 tablespoon dijon mustard

  • 1/4 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon lemon juice

 

Directions

Wash the trimmed radishes and halve. In a large shallow pan over high heat combine the radishes, olive oil, water and a heavy pinch of sea salt. Bring to a boil uncovered. Then reduce the heat to low, cover and simmer for 5 minutes.

 

The radishes should be soft and tender, and most of the water should be absorbed. Remove the radishes from the heat and set aside on a towel to cool and pat dry.

 

In a small bowl mix together the mayonnaise, celery, shallots, dill, mustard, salt, pepper and lemon juice. Toss the radishes with the dressing and combine well.

 

Refrigerate until you're ready to serve.​

 

Recipe Notes

 

 

Serves 4. Making this salad ahead of time, refrigerating it and serving it cold like a traditional potato salad is ideal. But you can serve it at room temperature if you didn't plan ahead.

 

 

 

 

 

 

 

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