Root vegetable salads are a great option for the winter. The radish gives some zing to the potato in this recipe.
3 T olive oil
1 T vegetable oil (walnut oil)
2 T vinegar
1 T honey
seasoning (salt and ground black pepper)
2 T chives (fresh chives finely chopped)
1 lb potato (new potatoes, scrubbed)
6 radish (washed, thinly sliced)
water (to boil potatoes)
- Boil potatoes until only just tender. drain.
- Use the oils, vinegar, mustard honey, salt and pepper to make a dressing. Beat well.
- While the potatoes are still warm, toss them with the dressing. Set aside for 1 hour.
- Mix in the radishes and chill. Toss before serving.