Radish Potato Salad Recipes

POTATO SALAD WITH RADISHES

Potato Salad with Radishes image

This potato salad is made without mayo and gets a fresh and light flavor through the addition of radishes. It also adds a bright color. I make it with a chive-vinaigrette.

Provided by stephanie

Categories Salad Potato Salad Recipes No Mayo

Time 1h25m

Yield 4

Number Of Ingredients 8

Ingredients

1 ¾ pounds Yukon Gold potatoes
1 white onion, chopped
2 bunches radishes, sliced
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
½ cup extra-virgin olive oil
2 tablespoons chopped fresh chives

Steps:

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 38.5 g, Fat 28.3 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 98.4 mg, Sugar 0.8 g

TANGY POTATO SALAD WITH RADISHES

Tangy Potato Salad with Radishes image

Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

4 pounds red potatoes, cubed
3 tablespoons plus 2/3 cup white wine vinegar, divided
8 hard-boiled large eggs, sliced
6 radishes, thinly sliced
1/2 cup minced chives
1 cup buttermilk
1/2 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.

Nutrition Facts : Calories 227 calories, Fat 11g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

RADISH POTATO SALAD

Radish Potato Salad image

This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.-Lydia Garcia, Hanover, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

5 medium red potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Dash pepper

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

RED POTATO SALAD WITH RADISHES

Red Potato Salad With Radishes image

A local grocery store makes fabulous salads. I often wish they would publish a cookbook. I went home and created this after I bought this the last time. Ingredient amounts are approximate and can be changed to your liking.

Provided by Chicagoland Chef du

Categories Low Protein

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 medium red potatoes, skins on
1 stalk celery, thinly sliced
3 green onions, sliced with tops
6 radishes, thinly sliced, peels on
1/4-1/2 cup mayonnaise, enough to coat
sea salt
black pepper, rough grind, to taste

Steps:

Clean and quarter potatoes; boil potatoes in salted water, simmer until tender, drain and cool. Do not over cook!
In the mean time, clean and slice all veggies.
Cut cooled potatoes to desired size and add to veggies.
Add enough mayonnaise to coat the potatoes and veggies. Add salt and pepper to taste.

Nutrition Facts : Calories 586.8, Fat 10.8, SaturatedFat 1.6, Cholesterol 7.6, Sodium 272.1, Carbohydrate 111.3, Fiber 12, Sugar 9.4, Protein 13

ROASTED RADISH & POTATO SALAD

Roasted Radish & Potato Salad image

Last year I asked my son to plant me some radishes and then I found this recipe in Cuisine at Home-Parties, Picnics and Potlucks. It is just great. If you grow your own be sure to save the tops, if you don't try and find the whole ones at your local farmers market or store.

Provided by greksgirl

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup white wine vinegar
3 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 lb radish, trimmed and quartered (reserve the greens)
1 lb small red potato, cut into bite-sized pieces
2 tablespoons olive oil
1/2 cup chopped scallion
salt, to taste
pepper

Steps:

Preheat oven to 425° with large baking sheet inside.
For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, Dijon mustard, parsley and dill; season with salt and pepper.
For the salad, toss radishes and potatoes with 2 tablespoons olive oil to coat; season with salt and pepper. Transfer to hot baking sheet.
Roast radish and potato mixture for 10 minutes, the stir and roast until golden, 10 to 15 minutes more. Stir reserved radish greens into mixture and return to oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.

Nutrition Facts : Calories 260.4, Fat 17.2, SaturatedFat 2.4, Sodium 68.8, Carbohydrate 24.8, Fiber 4.8, Sugar 3.3, Protein 3.4

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