Adapted from "Cook this Book" by Molly Baz
This is an absolute favorite of mine and and excellent way to showcase our radishes!
Ingredients
- 2 pounds baby potatoes
- 1 garlic clove
- 1 lemon
- 6 radishes (or more if you love the crunch!)
- 1 cup chopped mustard leaves
- kosher salt
- 1 pickle spear (I use bread and butter)
- 1/3 cup mayonaise
- 1 tbs Dijon mustard
- freshly ground pepper
- 2 tbs olive oil
Directions
- Bring 3 quarts of water to boil in a pot with a large pinch of salt and the potatoes. Maintain simmer until the potatoes are easily pierced with a fork, about 8-10 min
- Make dressing. Smash garlic clove and chop finely. Add a pinch of salt and smash further with the side of your knife until its almost a paste. Finely chop your pickle spear and mix the two together.
- Add the paste to your salad bowl along with mayonaise, Dijon mustard, and black pepper. Whisk to combine. Stream in 2 tbs olive oil while whisking. Add lemon juice and whisk to combine.
- Assemble. Drain potatoes in a colander and shake roughly to scrape up the edges a bit. You can smash them a bit on the cutting board if they won't give up in the colander.
- Thinly slice your radishes. Add the potatoes, radishes, and mustard greens to the dressing and toss to coat.
- Enjoy!
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