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