Steps to Prepare Pickled Radish Korean

Potato Salad With Radishes

Commercially prepared korean pickled radish is often dyed yellow.

Recipe Summary Potato Salad With Radishes

This potato salad is made without mayo and gets a fresh and light flavor through the addition of radishes. It also adds a bright color. I make it with a chive-vinaigrette.

Ingredients | Pickled Radish Korean

1 ¾ pounds Yukon Gold potatoes

1 white onion, chopped

2 bunches radishes, sliced

4 tablespoons red wine vinegar

1 teaspoon Dijon mustard

salt and freshly ground black pepper

½ cup extra-virgin olive oil

2 tablespoons chopped fresh chives

Directions

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.

Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.

Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.

Info | Pickled Radish Korean

prep: 15 mins cook: 25 mins additional: 45 mins total: 1 hr 25 mins Servings: 4 Yield: 4 servings

TAG : Potato Salad With Radishes

Salad, Potato Salad Recipes, No Mayo,