Tuesday 24 April 2018

Warm potato and radish salad

Donal Skehan

Warm Potato and Radish Salad with a French Dressing

The balance of oil to vinegar is generally one of the distinguishing features of a classic French dressing, where it is often assumed as a ratio of 6:1, compared to the more astringent version I prefer to make, at a ratio of 3:1.

Of course, it is down to personal taste and, like with any dressing, it is important to sample as you go along.

What I love about this rather simple salad is the warm potatoes soak up the tangy mustard oil and the radishes and lettuce leaves are left glossy and gleaming. It's good as a supper in itself or as a side dish to grilled meats or fish.

Serves four to six.


800g baby potatoes

1 large bunch radishes, leaves and stalks removed

4 heads baby gem lettuce, broken into leaves

½ onion, very finely sliced (optional) For the dressing 6 tbsps extra-virgin olive oil

1-2 tbsps white-wine vinegar

1 heaped tsp Dijon mustard

1 clove garlic, finely chopped

Sea salt and ground black pepper


Place the potatoes in a pot and cover with cold water. Cover with a lid and place over a high heat. Bring to a steady simmer and cook for 12-15 minutes until the potatoes are still slightly firm but tender enough to be easily pierced with a fork.

While the potatoes are cooking, prepare the rest of the ingredients.

Whisk together the ingredients for the salad dressing, adjusting to your taste.

In a large bowl, combine the radishes, lettuce leaves and onion slices (if using).

When the potatoes are cooked, drain in a colander under cold water. As soon as the potatoes are just cool enough to handle, slice them in half and add to the radishes and lettuce leaves.

Pour over the dressing and toss until the salad is evenly coated.

Serve straight away.

Irish Independent

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