Begin. Believe. Achieve.

Raddish and Potato Salad Recipe

0
SHARE
, / 506 0
Raddish and Potato Salad Recipe

Prep Time: Cook Time:

Ingredients

  • Radishes, raw | 4.00 medium 3/4" to 1" dia
  • Cucumber, with peel, raw | 0.50 cucumber 8-1/4"
  • Salt | 1.00 dash
  • Russet potatoes, raw | 6.00 Potato medium 2-1/4" to 3-1/4" dia
  • Vinegar, distilled | 1.00 tbsp
  • Olive oil | 2.00 tablespoon
  • Mustard, prepared, yellow | 1.00 tbsp
  • Fresh basil | 1.00 tbsp, chopped
  • Chives, raw | 1.00 tbsp chopped
Nutrition Facts (Per Serving)

Calories per serving: 324.21 mg

Fat per serving: 7.46 g

Saturated fat per serving: 1.07 g

Protein per serving: 7.31 g

Sodium per serving: 100.07 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Thinly slice radishes and cucumber, scrub then halve the potatoes.
  2. In a saucepan of boiling water, cook potatoes for about 15 minutes or until tender. Drain and let cool.
  3. By then, spread cucumber slices on a plate and sprinkle some salt. Let stand for 30 minutes then rinse under cold running water and dry with kitchen paper.
  4. On a serving plate, arrange the cucumber and radish slices in a decorative style, place cooked potatoes in center of slices.
  5. Mix together mustard, olive oil, vinegar, basil and chives in a small bowl, whisking until thoroughly combined.
  6. Pour dressing over the salad, toss well to combine. Chill before serving.

Leave A Reply

Your email address will not be published.

*