I was wondering what to do with all my radishes, beyond slicing and sprinkling them over greens. This recipe used up the rest of ours from our share, and the radishes and pickle relish add some great flavor to the potatoes. This is one of several recipes that I made from Food and Wine’s most recent Grilling issue (although there is no grilling involved for this recipe, I’ll be posting the grilled kale recipe soon). I like that it is a make-ahead dish, so it is absolutely no work on the day you serve it. It stays good for two days after you make it.
At this point, I have several recipes on this blog that feature the radish. You can just click on “radish” in the right column, and find other recipes that use this vegetable. Have you done anything exciting with your radishes? Let me know…I’d love to know and share more ways to use these, as I think more are arriving from the farm this week!
- 3 pounds medium Yukon Gold potatoes, halved but not peeled
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1 tablespoon white vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon sweet smoked paprika (I actually used smoked hot paprika because that’s what I had on hand)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 6 red radishes, 1/3-inch dice
- 3 celery ribs, cut into 1/3-inch dice
- 1/2 medium red onion, cut into1/3-inch dice
- In a large pot, cover the potatoes with water, add a large pinch of salt and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 10 seconds to dry the potatoes. Transfer the potatoes to a large rimmed baking sheet and let cool completely. Peel the potatoes and cut into 1-inch pieces.
- In a large bowl, blend the mayonnaise with the relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery and onion. Gently fold in the potatoes and season with salt (I did not add any more salt at this point, I would wait until you serve it to decide if more salt is needed). Refrigerate the potato salad for at least 4 hours or overnight. Serve cold or lightly chilled.