This turned out to be a hit at our house. A great way to use radish, and cook out some of the heat. By poaching the radish, we found that they are not as hot (yay!).
As well, we substituted bok choy stalks for the celery to give it an extra crunch. And, we used green onion instead of sweet onion.
Although this recipe calls for three bunches of radish, we only used 1 bunch of radish plus other veggies to bulk it up.
The dill is a must-have in this dish.
Potato-less Potato Salad with Poached Radishes
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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Ingredients
3 bunches red radishes
2 tablespoons olive oil
1 cup water
1/3 cup mayonnaise {see notes}
1/2 cup celery
1/4 cup shallots
2 tablespoons fresh dill
1 tablespoon dijon mustard
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon lemon juice
Instructions
1. 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.
2. 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.
3. 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.
4. Refrigerate until you’re ready to serve.