6 servings (serving size: 1 cup)

Make this salad a day in advance, but toss in the radishes just before serving to keep them from discoloring the potatoes. Serve the salad alongside grilled lamb chops and steamed asparagus.

How to Make It

Step 1

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain and rinse with cold water. Cool. Cut potatoes into 1/4-inch-thick slices. Place potatoes in a large bowl; add shallots, 2 tablespoons vinegar, and parsley. Toss gently.

Step 2

Combine 1/4 cup vinegar, oil, salt, and pepper in a small bowl; stir well with a whisk. Pour dressing over potato mixture; toss gently to coat. Add radishes; toss gently. Sprinkle with chives.

Ratings & Reviews

Ismeneny's Review

July 13, 2014
I remember this recipe from my Cooking Light magazine years ago. I took a chance at finding the recipe here and I am so glad I did. It is my favorite potato salad recipe. I recently made it for a family picnic - there was none left and 2 people asked for the recipe.