Black Radish and Potato Salad Recipe

Black Radish and Potato Salad Recipe

The black radish is bane of the Parisian locavore’s existence: during the winter, the raphanus sativus var. niger pops up regularly in AMAP* subscribers’ vegetable baskets, and it can be a challenge to put it to good use.

An ancient variety that dates back to antiquity, this mega-radish has a black, coarse skin and a white, almost translucent flesh that’s quite pungent in flavor. It is this characteristic sharpness that earned it the nickname of raifort des Parisiens — Parisians’ horseradish — and makes it generally too assertive to eat on its own.

Ingredients

  • 450 grams (1 pound) small waxy potatoes
  • 1 clove garlic, peeled and smashed with the side of the knife blade
  • 1 medium black radish, about 220 grams (1/2 pound) (when buying, make sure it is firm to the touch, not limp nor soft)
  • 2 teaspoons honey vinegar or other mild vinegar
  • 4 teaspoons olive oil
  • 1 teaspoon smoked paprika
  • a small bunch of chives, finely snipped
  • a few sprigs of parsley, leaves roughly chopped
  • the meat from 10 walnuts, crumbled
  • sea salt, freshly ground pepper
Read the whole recipe on Chocolate & Zucchini