Potato and Radish Salad

So, whose watching the Olympics?  We sure are (go USA!).  Watching all of the incredible athletes as they compete is always so inspiring for me.  Their determination, work-ethic, and push for excellence are really awesome things to see–something I wish I could see more of in people around me.

What about the opening ceremony?  I think London did an excellent job.  My three favorite moments from the whole thing would be the entire torch-bearing ceremony, Paul McCartney singing ‘Hey Jude,’ and then the forming of the Olympic rings.  I thought that it was really inspiring that they chose promising, young, unheard-of London athletes to carry the torch to the end.  When McCartney sang ‘Hey Jude,’ it was so awesome to see how moved he was by the ceremony and the crowds.  And then, of course, the formation of the rings was just plain cool.  All in all, pretty darn awesome.

So, today I bring potato salad.  Sure it’s not traditional, but it’s pretty darn tasty.  I discovered how tasty “pickled” radishes are (and they create a lovely pink dye as their skins bleed), and thought their vinegary bite would be a perfect accompaniment to sweet and soft yukon golds.  In addition to pickled radishes, I also added some finely chopped celery for crunch and juiciness, and thinly sliced scallions for a bright oniony touch.

Potato and Radish Salad

2 3/4 pounds yukon potatoes, whole and unpeeled

6 radishes, sliced thin

1 teaspoon kosher salt

6 tablespoons apple cider vinegar

3/4 cup plain yogurt

1/2 teaspoon freshly ground black pepper

2 stalks celery, chopped small

6 small scallions, sliced

Place potatoes in a large pot.  Fill with cold water and bring to a boil.  Boil the potatoes until tender, about 20-30 minutes.

While the potatoes are boiling, combine the radishes, salt, and vinegar in a small bowl.  Set aside and prepare your celery and green onions.  Toss the celery and scallions into a large mixing bowl and set aside.  To the radishes, add the yogurt and black pepper and stir to combine.

Once the potatoes are done cooking, let them cool for about 5 minutes.  Then, cut into sixths or eights (depending on the size) and toss into the bowl with the celery and green onions.  Pour in half of the dressing and gently fold, add the remaining dressing and fold again.  Cover and allow to chill completely before eating.

Serves 8-10, as a side

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