Potato-less Potato Salad with Poached Radishes

Potato-less Potato Salad with Poached Radishes

Making this salad ahead of time, refrigerating it and serving it cold like a traditional potato salad is ideal. But you can serve it at room temperature if you didn't plan ahead.

 Prep Time5 minutes

 Cook Time10 minutes

 Total Time15 minutes

 Servings4

Ingredients

• 3 bunches red radishes leaves trimmed
• 2 tablespoons olive oil
• 1 cup water
• 1/3 cup mayonnaise {see notes} 
• 1/2 cup celery diced small
• 1/4 cup shallots minced
• 2 tablespoons fresh dill chopped
• 1 tablespoon dijon mustard
• 1/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon juice

Instructions

• Wash the trimmed radishes and halve. In a large shallow pan over high heat combine the radishes, olive oil, water and a heavy pinch of sea salt. Bring to a boil uncovered. Then reduce the heat to low, cover and simmer for 5 minutes.
• The radishes should be soft and tender, and most of the water should be absorbed. Remove the radishes from the heat and set aside on a towel to cool and pat dry.
• In a small bowl mix together the mayonnaise, celery, shallots, dill, mustard, salt, pepper and lemon juice. Toss the radishes with the dressing and combine well.
• Refrigerate until you're ready to serve.

Notes

Any mayonnaise will work, non-dairy, regular or the like. My favorite vegan mayonnaise is Just Mayo.