This salad took only about 5 minutes to prepare, 10 minutes cooking time and it disappeared just as quickly. It was a great side dish for this evenings meal of fish pie.
Boil 10 new potatoes until tender to the tip of a knife about 8-10 minutes depending on size.
Let them cool and peel off the skins, these should rub off with using your thumb. Cut into bite size pieces and place in a serving dish.
Wash and finely slice 10 radishes and half a cucumber(skin on), set aside and make the mint vinagrette.
You will need:
2 garlic cloves, sliced
1/2 tsp sea salt
1/2 tsp Dijon mustard
1 tblsp white wine vinegar
8 mint leaves, finely chopped
5 tblsps extra virgin olive oil
1 tblsp mayonnaise
With a pestle and mortar, crush the garlic with salt until it is pulp. Add white wine vinegar and dijon mustard and mix together with a spoon. Slowly add the olive oil, whisking as you go. Finally stir in the chopped mint leaves and add 1 tsp of mayonnaise and whisk until it is combined.
Pour over the cold potatoes. Add the radish and cucumber and mix gently together with two spoons until everything is coated in the delicious minty vinagrette.
Serve sprinkled with some shredded mint. Light, tasty and bursting with fresh spring flavours.
This great little salad makes an excellent side dish for simply cooked white fish and it is very versatile in terms of possible experimental additions. Add torn pieces of cooked chicken and a soft boiled egg for a more substantial meal or, as you see above, we ate it with some Ardsallagh goats cheese which was amazing. The bright radish skins make a great colour contrast against the waxy yellowish new pototoes flecked with (my very precious) fresh green spring mint - looks and tastes really good.