July 12, 2009

Radish Pesto Potato Salad




Ingredients:
1 1/2 lb red skin potatoes, diced
1 bunch radishes, greens attached
1 shallot
1 clove garlic
1/4 cup toasted pinenuts
3 tablespoons grated Parmesan
2 tablespoons olive oil
salt
pepper

Directions:
Halve and slice the radishes. Place the greens, nuts, shallot, garlic, oil, cheese, salt and pepper in a blender or food processor. Pulse until smooth. Boil the potatoes in salted water until fork-tender. Drain the potatoes. Toss the radishes and potatoes together. Drizzle with pesto, toss to evenly distribute.

My thoughts:
Radish leaves are perfectly edible. They have the peppery bite that you would expect but they are mild enough to use in a salad. Since radishes are in season right now, it is easy to find radishes with their leaves still attached. Look for leaves that are still crisp with no bruising. Anyway, they are so tasty, I felt bad about tossing them out but I didn't have any other salad ingredients (besides whole radishes, obviously) so I decided to make a pesto. Since we had just had pasta, I tossed with some potatoes instead. The result? A creamy potato salad with no mayo but lots of fresh flavor.

7 comments:

  1. sounds great! i am not really a fan of mayo - so this is a really good idea for a potato salad.

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  2. Love that gorgeous little bit of white radish right in the centre - lovely styling!

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  3. Yes, I love to make radish pesto. I usually serve it over pasta, then eat the radishes plain or in salads. I love their bitter, peppery flavor! I look forward to trying them as a new dressing for potato salad.

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  4. This is different. I can't wait to try it!

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  5. I just heard about radish leaf pesto recently and was wondering how it would taste. I have radishes in the garden, so I think I might try it!

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  6. MMMMMMM,...how lovely & apart!

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