Radish-Potato Salad

 

In case you were thinking that somehow you managed to miss Sunday's post, not to worry, you didn't.  This past week was one of those too-many-pots-on-the-stove sort of week and K2 just didn't have her *SUGAR!* together enough to get a recipe posted in time for Sunday. :/

So where were we?  Ah yes, radishes.  Crunchy, yummy, tangy delicious radishes.  Here's a quick-n-easy potato salad recipe with a summer bite you can like.

Radish-Potato Salad

1 lb boiled potato
4 large purple radishes, sliced
1/4 cup crème fraiche
2 tbsp. plain yogurt (optional)
2 tsp parsley (dried or fresh)
1-1/2 tsp dill weed

Peel and cut your potatoes into bite-sized cubes.  Boil until fork tender.  Drain and set aside.

Clean and slice your radishes.  I cut my radish slices in half to make them more bite-sizey.

Mix everything in a bowl and serve.

NOTES

Purple radishes tend to be a bit sweeter and less tangy than red ones. So if you want more bite, use red ones instead.

I used small fingerling potatoes for part of mine (mostly because I didn't have enough baking potatoes) and they work just as well, already being of a one-bite size.

If you want a thinner sauce coating, add in the yogurt or a tidge of milk.  I liked my sauce to be thicker so did not thin it out.

Crème fraiche is a super super super thick soured cream.  You can regular sour cream in lieu of crème fraiche if you can't find it, though most grocery stores will carry in the dairy area (yes, I said dairy area).