Red Potato and Radish Salad
Potato salad is a Canadian summertime favourite — and this one, sporting red and white colours, is no exception.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 276 |
| pro | 3 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 524 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit C | 40% |
| folate | 11% |
-
28 small new red potatoes (about 3 lb/1.5 kg)
12 radishes
2 stalks celery, sliced
1/2 cup (125 mL) thinly sliced red onion
1/4 cup (50 mL) chopped fresh dill
Dressing:
1/2 cup (125 mL) vegetable oil
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) grainy or dijon mustard
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) granulated sugar
Preparation:
In saucepan of boiling salted water, cover and cook potatoes just until tender, 10 to 15 minutes. Drain and let cool.
Meanwhile, cut radishes in half and thinly slice; place in large bowl. Add celery, onion and half of the dill. Cut potatoes into quarters; add to bowl.
Dressing: In small bowl, whisk together oil, lemon juice, mustard, salt, pepper and sugar; pour over potato mixture and gently toss to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.) Serve sprinkled with remaining dill.
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