Radish and Potato Salad
by fig + fauna farm on 11/07/11
The very first harvest in our garden are the french breakfast radishes. Rows of crowning pink tops, rise to the surface of the soil in the early morning light. Straight from the soil, they are crisp and full of lingering spice. But boiled, amongst a group of tender new potatoes, they are soft and buttery. The paper-like slices of red onion and radish, offer a kick to the creaminess, as the steam quickly melts them into the mass.
/// PHOTOS BY ROSE E MARTIN
RADISH & POTATO SALAD
serves four
You will need
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1 bunch of radishes (6 large or 10 small)
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1 pound of new potatoes
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1 small red onion, thinly sliced
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1 tablespoon white wine vinegar
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1/2 cup flat leaf parsley, chopped
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2 tsp dill, chopped
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1-2 tablespoons extra virgin olive oil
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salt and pepper to taste
* Helpful tools: Mandoline slicer on thinest setting
Boil potatoes and most of the radishes until tender, leaving a few radishes to be thinly sliced along with the red onion. In a medium bowl, combine all ingredients until well mixed. While potatoes are still warm, roughly chop so that pieces are mostly similar in size. Gently add oil mixture to the potatoes and toss until well combined. Salt and pepper to taste.
May be eaten warm or refrigerated for 24 hours.
