Red Potato and Radish Salad
This recipe makes 8 servings
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 |
Potato salad is a Canadian summertime favourite — and this one, sporting red and white colours, is no exception.
Ingredients
- 28 small new red potatoes, (about 3 lb/1.5 kg)
- 12 radishes
- 2 celery stalks, sliced
- 1/2 cup thinly sliced red onions
- 1/4 cup chopped fresh dill
- Dressing:
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1 tbsp grainy mustard or Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp 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.
Source : Canadian Living Magazine: July 2003
- Keywords : Sides; Salad; Canadian; Potatoes; Radishes; Red onions; Make-Ahead; Summer;
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