Potato Salad with Radish Greens and Mint Marinated Radishes
Growing up I hated potato salad. Well, that’s only partly true. Like any good daughter, I loved the version my mother made. That’s because all the other potato salads I ever got served were your standard mediocre, American barbecue potato salads, bought at the grocery store and jacked up on industrial mayonnaise and who only knows what else. I never understood what would possess someone to want to make a mayonnaise-y salad that would potentially sit out in the sun all day on a picnic table. My mother’s, more Swedish inspired potato salads was much better in my opinion – just a little olive oil and fresh dill.
This is all to say that I think it’s time that we got rid of the mayonnaise potato salad and moved on to greener pastures. Because potato salads are a beautiful thing. Especially when they’re made with sweet, small potatoes, a little olive oil and whatever fresh herbs and greens that you have. In fact, potato salad is the easiest of summer foods. Just find whatever fresh vegetables are laying around and throw them right in. Let the fresh ingredients speak for themselves.
This recipe is inspired by my friend Emily, who had the brilliant idea of marinating radishes. Imitation is the highest form of flattery after all, now isn’t it? And while you’re in the process of making marinated radishes, don’t you dare throw away those radish greens. Those are going to go right on in as well. And because it’s a summer recipe, you’ll find that the measurements aren’t all exact. Whatever fresh herbs you have around, those go in too. The more the better in my opinion.
Whatever summer barbecues or picnics you have planned in the coming weeks, make a potato salad. And please don’t add mayonnaise. Unless of course you made it yourself.
Mint Marinated Radishes
1/2 cup (120 milliliters) water
2 tablespoons honey
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
Dash of black pepper
1 bunch radishes
A couple sprigs of fresh mint leaves, finely chopped
In a jar, combine the water, honey, apple cider vinegar and salt. Cover with the lid and shake until the honey has dissolved.
Thinly slice the radishes and add to liquid, along with chopped vinegar.
Cover and let sit in refrigerator to marinate for at least an hour before using.
Radish greens from one radish bunch
1 clove garlic, finely chopped
Dash of balsamic vinegar
4 medium-sized boiled potatoes (or a few more small ones)
1/4 cup (1 ounce, 30 grams) pumpkin seeds
1 batch of marinated radishes (recipe above)
Fresh herbs like chives, parsley and dill
1 tablespoon mustard
2 tablespoon olive oil
1 tablespoon apple cider vinegar
In a frying pan, sauté the garlic and radish greens in a little olive oil. Right as the greens have wilted, throw in a dash of balsamic vinegar and remove from the stove.
Slice up the boiled potatoes and mix together with the radish greens, pumpkin seeds, marinated radishes and a bunch of freshly chopped herbs. Go wild.
To make the vinaigrette, add all the ingredients together in a jar, close with a lid and shake to mix together. Pour over the salad.
Serve and enjoy. Or package up in a reusable container and take out on a picnic!