July 4, 2009

My potatoes are more American than yours

Think I'm exaggerating? Take a look:


Now that we've cleared that up, may I formally present Potato and Radish Salad for Friends, aka Let's Pawn off Radishes on Unsuspecting Partygoers. If you happen to have radishes from your CSA, this is an excellent way to get rid of the little f*ckers use for them.

It's just your basic potato salad in a wine and herb vinaigrette. But the radishes make it a little peppier, and it's mighty pretty for a 4th of July potluck.


- 2 lbs. small new potatoes. A mix of red, white and blue ones are both delicious and patriotic.
- Salt
- 5 tbsp. extra virgin olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/3 c. white wine
- 1 tbsp. white wine vinegar
- 1 tbsp. dijon mustard
- 1 small bunch radishes, very thinly sliced
- 1/3 c. chopped fresh herbs (I used parsley and dill)

Scrub potatoes, then halve or quarter larger potatoes so that they are all basically the same size. In a medium pot, cover potatoes with 1/2 inch cold water. Add a good shot of salt. Bring to a boil, then simmer until potatoes are tender but still hold their shape. [The cooking time will vary a lot depending on the size of your potatoes and what variety they are. Mine took less than 10 minutes.]

When potatoes are cooked, drain and allow to cool slightly. While still warm, slice potatoes into 1/2 inch thick slices. [Or whatever shape strikes your fancy.]

Meanwhile, heat 2 tbsp. of the olive oil in a small skillet over medium heat. Add onions and saute until slightly softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from heat.

Pour wine and remaining 3 tbsp. olive oil over warm sliced potatoes. Drizzle vinegar over. Add cooked garlic and onions. Stir gently to combine. Allow potatoes to absorb liquids.

Stir in mustard, radishes and fresh herbs. Taste and add salt and pepper as needed.

Serve at room temperature.

Happy 4th of July, and happy eating!