Radish Potato Salad

May 8, 2009

Radish Potato Salad

Sara Jones, Tucson CSA

Radishes make a great foil for a creamy potato salad. If you
have the time and inclination, make the basil aioli. If not, you
can stir the basil into a store-bought mayonnaise.

1 pound red potatoes, cooked and roughly chopped
4-5 green onions, chopped
½ bunch radishes, sliced
2 hard boiled eggs, chopped
About ½ cup basil aioli

Stir together all ingredients. For the best flavor, let the salad sit
in the fridge for an hour or so.


Use it with a potato salad or as a dip for steamed artichokes or
raw vegetables. Also makes a good sandwich spread!

1 large egg yolk at room temperature
1 teaspoon Dijon-style mustard
2 to 3 teaspoons fresh lemon juice
¾ cup peanut oil or mild olive oil (or half of each)
4 to 6 garlic cloves, finely chopped
Small bunch basil, well chopped

Whisk the egg yolk in a small bowl until light and smooth, then
stir in the mustard, a pinch of salt, and the lemon juice.Whisk in
the oil until the egg and oil thicken. Stir in garlic. Keep covered
and refrigerated.

One Response to “Radish Potato Salad”

  1. Stephanie Says:

    This recipe is great! I used fennel since basil wasn’t in season and ended up using the entire bunch of radishes.

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