A nice twist on the kind-of dull potato salad everyone is used to. And also a nice way to catch up on your veggie intake in spring or early summer. Soft boiled new potatoes are paired with crunchy pink radishes and rucola leaves, and the creamy poppy seed vinaigrette plays the major role in charming everything up :).
I've experimented with poppy seeds in a vinaigrette before (notably here and here), but this is the first time I made it so creamy and so flavorful. This salad is not only super-healthy and fit for spring, but it can of course be a meal in itself. One you will no doubt enjoy. :)
Recipe idea adapted from here.
Last year: Grapefruit-mint cooler (raw vegan).
Two years ago: Vanilla extract.
Three years ago: Baby making and no cooking. :)
Ingredients (serves 2):
- 750 g new potatoes
- 1 teaspoon white rice vinegar
- 50 g pink radishes
- 4 tablespoons Greek yogurt
- 2 tablespoons light mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon poppy seeds
- salt and pepper to taste
- 1 handful of rucola (arugula) leaves, lightly chopped
Clean the spring potatoes, but don't peel them. Bring a large pot of salted water to boil and tip them in. Let them boil for 15 minutes or until tender. Drain them and set aside to cool.
Meanwhile, clean and thinly slice the radishes. Put them in a large salad bowl.
In a small bowl, mix the yogurt, mayo, mustard, cider vinegar salt and pepper to taste.
When the potatoes are cool, slice them and mix them with the radishes and the rice vinegar in the main salad bowl:
Wait for a minute or two, until the rice vinegar really enters the potatoes. Then, add the creamy dressing from the small bowl and the rucola leaves:
Mix well into a creamy salad. Adjust seasoning if necessary.
...And now for the stroke of genius. Sprinkle the poppy seeds and mix well. Your fabulous salad is done. Dig in! :)