Potato Salad with French Breakfast Radish & Corn
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 pound potatoes
- 3 tbsp chopped parsley
- 2 tbsp cider vinegar
- 1 cup sliced radishes
- 2 hard cooked eggs, chopped
- 2 tbsp dijon mustard
- 2 ears of corn, kernels removed
- 1/4 olive oil
- Salt and pepper
Details
Preparation
Step 1
Place potatoes in a saucepan and cover with salted water. Bring to a boil. Reduce heat, partially cover and cook 15-20 minutes or until tender - because the potatoes are all different sizes, start checking them individually after about 12 minutes, remove when easily pierced with a knife. Cube potatoes, place in a large bowl. Add the radishes, corn kernels, parsley and eggs. In a small bowl, combine the dijon, vinegar, salt and pepper, whisk in olive oil. Pour over potato mixture, gently toss to coat. Cover and refrigerate for at least one hour.
You'll also love
- SEAFOOD STUFFED ZUCCHINI 4/5 (1 Votes)
- Beef Jerky Chili 3.5/5 (2 Votes)
- Veal Scalloppine with Lemon,... 4/5 (1 Votes)
- Chunky Chicken and Corn Chili with... 4/5 (1 Votes)
- Black Bean Salad with Corn, Red... 4/5 (1 Votes)
- PC Deep Covered Baker Garlic... 3.7/5 (3 Votes)
- SCOTTISH BEEF AND POTATOES 4/5 (1 Votes)
- Roasted Icicle Radishes 3.5/5 (28 Votes)
Review this recipe