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.
2 pounds small red potatoes
1/2 cup minced shallots
6 tablespoons white wine vinegar, divided
1/4 cup chopped fresh parsley
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sliced radishes
3 tablespoons chopped fresh chives
How to Make It
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.
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.
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