POTATO SALAD WITH RADISHES
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
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
ROASTED RADISH & POTATO SALAD
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
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
RADISH POTATO SALAD
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
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 :
ROAST RADISH, NEW POTATO & PEPPERED MACKEREL SALAD
This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing
Provided by Jemma Morphet
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.
- Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.
- Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.
Nutrition Facts : Calories 548 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
ROAST NEW POTATOES & RADISHES
Celebrate summer with this sharing salad of baby potatoes, radishes, toasted pumpkin seeds, spring onions, yogurt dressing and a scattering of chilli flakes
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a saucepan of water, bring to the boil and cook for 8 mins. Drain and leave to steam dry.
- Put the potatoes in one roasting tin and the radishes into another. Divide the oil between them, along with the mustard seeds and chilli flakes. Season and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the potatoes for an extra 10 mins until crisp. Meanwhile, toast the pumpkin seeds in a dry frying pan.
- Spread the yogurt onto a sharing platter. Pile on the potatoes and radishes, then scatter over the spring onions, pumpkin seeds and a few more chilli flakes, if you like.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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