Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light May 2003


Recipe Summary test

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

150 calories; calories from fat 29%; fat 4.8g; saturated fat 0.6g; mono fat 3.3g; poly fat 0.4g; protein 4g; carbohydrates 22.2g; fiber 3g; iron 1.4mg; sodium 302mg; calcium 21mg.