Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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
Ingredients[]
- 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
Directions[]
- 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.
Yield: 6 servings (serving size: 1 cup)