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Donal Skehan
Warm Potato and Radish Salad with a French Dressing | DonalSkehan.com, A nice change from the traditional mayo version we're used to.
  • summer

Warm Potato and Radish Salad with a French Dressing

June 24

The balance of oil to vinegar is generally one of the distinguishing features of a classic French dressing, where it is often assumed as a ratio of 6 to 1, compared to the more astringent version I prefer to make of 3 to 1. Of course it is down to personal opinion and like with any dressing it is important to taste as you go along.  What I love about this rather simple potato salad is the warm potatoes soak up the tangy mustard oil and the radishes and lettuce leaves are left glossy and gleaming. Good as a supper in itself or as a side dish to grilled meats or fish.

  • serves Serves 6
  • time 30 mins

Method

  1. 1. Place the potatoes in a pot and cover with cold water. Cover with a lid and place over a high heat. Bring to a steady simmer and cook for 12-15 minutes until the potatoes are still slightly firm but tender enough to be easily pierced with a fork.
  2. 2. While the potatoes are cooking prepare the rest of the ingredients. Whisk together the ingredients for the salad dressing, adjusting to your taste.
  3. 3. In a large bowl combine the radishes, onion slices (if using) and lettuce leaves. When the potatoes are cooked, drain in a colander under cold water. As soon as the potatoes are just cool enough to handle, slice in half and add to the radishes and lettuce leaves.
  4. 4. Pour over the dressing and toss until the salad is evenly coated. Serve straight away.

Ingredients

For the salad:

800g of baby potatoes

1 large bunch of radishes, leaves and stalks removed

4 heads of baby gem lettuce, broken into leaves

1/2 onion, very finely sliced, optional

For the dressing:

6 tbsp of extra virgin olive oil

1-2 tbsp of white wine vinegar

1 heaped tsp of Dijon mustard

1 garlic clove, finely chopped

Sea salt and ground black pepper

 

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