This light potato and radish salad is made with a chive and mustard vinaigrette dressing instead of mayo.
2 people made this
800g new potatoes
1 onion, finely chopped
2 bunches radishes, sliced
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
120ml extra-virgin olive oil
2 tablespoons chopped fresh chives
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Method Prep:15min › Cook:25min › Extra time:45min › Ready in:1hr25min
Place potatoes in a large pot and cover with salted water; bring to the boil. Reduce heat to medium-low and simmer until tender, about minutes. Drain.
Cool potatoes until easily handled, them slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
Whisk red wine vinegar, mustard, salt and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato salad and toss gently to combine. Set aside for 15 minutes. Season with salt and pepper.