I've been on a radish kick lately, I really can't figure it out. Do you enjoy the little guys?
Two reasons to make this dish- numero uno, it can be made ahead and assembled at the last second. That saves time and impresses yo date. Secondly, this potato salad can withstand the heat of summer and that hour and a half sitting on your dude's picnic table, cause it doesn't have mayo or dairy in it. It's also pretty tasty, if you like the gentle peppery, earthy bite those little red guys bring. Add some celery for crunch and balance, and certainly do not skip using the champagne vinaigrette, it really adds the zing you need. You may have already bought some from making this? You need more convincing? It's healthy, as even the fat is healthy, it's damn inexpensive, and very easy to prepare.
Besides celebrating the radish lately, any chance I can get to whip out the mandoline I take it. Now I got this nice fancy one from France (thanks Mom!) that is schweet, but most of them are not too expensive. I wouldn't get the cheapest one you can find, unless you wanna be making knuckle sandwiches. Alternatively, slice your veg with a knife as wafer thin as you can get. At least your knives are samurai-sharp, right? Right?
Baby Potato Salad with Radish and Celery
1.5 lb baby fingerling potatoes or baby yukons, scrubbed
1/2 C EVOO
3 TB champagne vinegar
4 celery stalks, sliced very thin, (bout 3/4 C)
1bunch radish, sliced very thin (bout 1 C)
6 scallions, green part only (bout 1/2 C)
Cook up them taters in a large pot of boiling salted water until tender, about 15 minutes. The smaller guys will cook first, yeah-pull them out first. Drain and let sit until cool, bout 5 minutes. Slice about 1/3-1/2" thick.
To season the taters well, give them a tasty soak by whisking the EVOO and champagne vinegar, with a touch of S&P, in a bowl and then adding the potatoes and the celery. Let sit for 20-30 minutes to marinate.
When you are ready to enjoy this, add the radishes and green onion. You might need to season to taste with S&P. Best served at room temp.
Only a mandoline could do this in seconds- If only this was a pile of black truffles...