Mock Potato Salad with Poached Radishes

You’ll Need

  • 3 bunches red radishes, leaves trimmed
  • 2 tablespoons olive oil
  • 1 cup water
  • 1/3 cup mayonnaise {see notes}
  • 1/2 cup celery, diced small
  • 1/4 cup shallots, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon lemon juice

Directions

Wash the trimmed radishes and halve. In a large shallow pan over high heat combine the radishes, olive oil, water and a heavy pinch of sea salt. Bring to a boil uncovered. Then reduce the heat to low, cover and simmer for 5 minutes.

The radishes should be soft and tender, and most of the water should be absorbed. Remove the radishes from the heat and set aside on a towel to cool and pat dry.

In a small bowl mix together the mayonnaise, celery, shallots, dill, mustard, salt, pepper and lemon juice. Toss the radishes with the dressing and combine well.

Refrigerate until you’re ready to serve.‚Äč

Recipe Notes

Serves 4. Making this salad ahead of time, refrigerating it and serving it cold like a traditional potato salad is ideal. But you can serve it at room temperature if you didn’t plan ahead.

Please note an asterisk (*) when a recipe or ingredient is not approved for all phases. Enjoy and Be Well!