Potato Salad with Radishes
Fresh herbs, celery and thinly sliced radishes add a refreshing crunch to this potato salad.
Ingredients
- 1.5 lbs gem potatoes
- 2 small radishes (thinly sliced)
- 1/3 cup celery (thinly sliced)
- 2 spring onions
- 1 tbsp fresh parsley (finely chopped)
- 1-2 tsp fresh dill (finely chopped)
- 1/3 cup mayonaise
- 1 tbsp dijon mustard
- 1/8 tsp paprika
- salt & pepper to taste
Instructions
- Chop the baby potatoes into halves, or quarters, depending on their size. Add them to a large saucepan, cover with water and generously salt. Bring the potatoes to a boil and cook until tender, but firm. Drain and set aside to cool until they're just slightly warm still.
- Add the thinly sliced radishes, celery, spring onions, parsley and dill to the potatoes. Gently toss to combine.
- In a small dish, mix together mayo, dijon mustard and paprika.
- Pour the dressing over the potatoes and toss until evenly coated.
- Season to taste with fresh ground black pepper and salt.
Notes
I find this potato salad is best when made a few hours ahead, or even the day before, so that the flavours have time to meld together.