potato salad

Back in April, I took my adorable niece to the LA Arboretum for their Beatrix Potter in the Garden Easter Celebration. We spent the day together having brunch with Peter Rabbit, listening to story-time tales with Mrs. Tiggy-winkle, shopping with Ginger & Pickles, roaming through Mr. McGregor’s Garden, and of course, hunting for Easter eggs with Flopsy, Mopsy, & Cotton-tail.

Before the day was over, we headed back to Mr. McGregor’s Garden for some radish-picking and got a few of our own radish seeds to plant in a pot. Since my niece was visiting me from San Francisco, she left the pot of planted radish seeds in my care. They actually started sprouting a couple days later and eventually outgrew the pot. Anthony and I replanted it next to our heirloom tomatoes and now, almost closing-in on July, the radishes are finally ready for picking! Beautifully red with pinkish hues and great, big, dark green leaves, they really do look pretty enough to eat =P

Since they were picked fresh this morning, I really wanted to enjoy them in their raw state. And looking outside the kitchen window, I knew it was going to be another beautiful day in sunny California… a perfect day for picnicking and potato salad =D This potato salad is dressed with olive oil instead of mayo, which makes it more like a French salade de pommes de terre, but it’s a safer bet for the long, hot summer days ahead of us and still completely wonderful, creamy, and comforting. It’s a new take on a classic summer staple that’s sure to satisfy ;)




For the Herb Vinaigrette:

3 tablespoons extra-virgin olive oil
1/2 teaspoon dijon mustard, optional
1 tablespoon wine vinegar
2 hard-boiled eggs, whites only
1 bunch chives
1/2 bunch parsley, finely chopped
sea salt and freshly ground pepper, to taste (See the Guide)


For the Potato Salad:

1 pound baby Dutch or fingerling potatoes, scrubbed clean
kosher salt
Herb Vinaigrette
3 pink radishes, rinsed and trimmed
1 bunch mâche (lamb’s lettuce) or watercress, rinsed and spun-dry
sea salt and freshly ground black pepper, to taste (See the Guide)



Large cutting board
Chef’s knife (See the Guide)
Paring knife
Kitchen shears
Chinois or fine-mesh strainer
Mixing bowls
Salad spinner



For the Herb Vinaigrette:

  • In a medium bowl, whisk together the mustard, if using, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly to form an emulsion.
  • Hold the bunch of chives directly over the dressing bowl and use kitchen shears to snip small pieces into the dressing. Add the finely chopped parsley and whisk to combine the herbs.
  • Pass the hard-boiled egg whites through a chinois or fine-mesh strainer by pressing down with the back of a spoon. Add the egg white mimosa to the dressing and mix to combine. Taste for seasoning and set aside.

For the Potato Salad:

  • Place the cleaned potatoes and a handful of salt in a stockpot with cold water. Make sure to salt the water well, just as you would for pasta water. Bring to a boil over medium high heat and then immediately reduce the heat to medium low. Gently simmer the potatoes for another 10-15 minutes, until the potatoes are barely tender when pierced with a paring knife.
  • Drain the potatoes in a colander. If you wish to peel the potatoes, let them cool in ice water first to loosen the skin. Otherwise, simply let the potatoes cool in the colander.
  • Meanwhile, thinly slice radish with a mandoline. Set aside.
  • Once cool enough to handle, slice potatoes into 1/2-inch thick rounds and place in a large mixing bowl. Pour in the reserved dressing and mix together with a spoon to coat evenly.*
  • Add the sliced radish and mâche (lamb’s lettuce). Toss gently to coat and taste for seasoning. Serve and enjoy immediately!



  • If you’re planning to make the salad a few hours ahead of time, let the potatoes and dressing marry together in the fridge until you’re ready to assemble. To keep the radish crisp and the mâche fresh, toss them together just before serving. Enjoy the salad cold or at room temperature.

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