27 June 2010

Is My Face Red (and White) with Red and White Potato Salad with Radishes

Red and White Potato Salad with Radishes

Today I am continuing with my "Is My Face Red (and White)" challenge. Canada Day is less than a week away and as stated in this previous post not only will we be wearing red and white T-shirts and sun hats at the MTBT household this year (the colours of the Canadian flag), but, we will also be enjoying a feast of red and white dishes... from appetizers to dessert.  I have dreamed up a red and white menu that would make our ancestors proud and one that celebrates the Canadian spirit. After all what is a celebration without food!!! And what is Canada Day without red and white somewhere in the picture, or as in this case the star of the show. . I will share the final meal on Canada Day with the main dish and dessert...all dressed in their best red and white finery.

First up in our patriotic menu was a Tomato Salad with Pickled Shallots and Goat Cheese Crouton . We next moved on to a classic Spanish-inspired tapas of Romesco with Grilled Bread and Shrimp. Our final tempting appetizer was Baby Scallops Ceviche in Radicchio Cups. Everything celebrated with red and white.

 Well what is a barbecue without potato salad!!!! A red and white potato salad to be exact!

"The secret to any successful meal is simplicity, fresh organic ingredients whenever possible, love, and intuition. Above all, don’t be afraid to have a go and make it a fun experience"...Maria Benardis, Greekalicious.

Potato salad is one of those dishes that is essential at every family barbecue or picnic. Recipes vary as far and wide as Canada itself. I encourage you to explore and experiment and make this dish your own. Potato salad is a Canadian summertime favourite...and this one, sporting red and white colours for Canada Day, is no exception. An irresistible summer indulgence, potato salad combines freshly dug new potatoes with delicious herbs and seasonings. It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

One secret is to cook your small red and white potatoes in low-sodium chicken broth for extra flavour if you like. As you transfer the hot potatoes to a bowl to cool completely, quickly splash your dressing over them to given them a little tang ....but don't overdo it, you're not making pickles here. Throw in some more of the red and white factor with spicy sliced radishes and red onion. I also go easy on the mayonnaise/yogurt/sour cream. Start slow because you can always add more later on if you like. This recipe is only a quideline so adjust to suit your own tastes.

What would you make for a red and white party? What dish would you make with the colours of your own flag?

**Red and White Potato Salad with Radishes**

1 lb.(454 g) small new red skinned potatoes
1 lb. (454 g) small new white potatoes
1/4 cup red wine vinegar
1 tablespoon (15 mL) Dijon mustard
1/2 (7.5 mL) tablespoon salt
1 tablespoon(15 mL) finely chopped fresh dill or 1/4 teaspoon dried dill weed
freshly ground pepper, to taste
1 clove garlic, minced or pressed
1/2 cup olive oil
6 green onions, thinly sliced
1/4 cup chopped parsley
1/4 cup mayonnaise
1/4 cup sour cream or Greek yogurt
1 cup sliced radishes
hard-cooked egg slices, optional for garnish
fresh dill sprigs for garnish

Place potatoes in a large pot, add salted water to cover, and bring to the boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 25 to 30 minutes. Drain; slice while warm. (You should have about 6 cups.) Place potatoes in a large bowl.

In a small bowl, mix vinegar, mustard, salt, dill, pepper and garlic. Gradually whisk in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat. Cover and refrigerate at least 2 hours.

Gently mix in onion and parsley. Blend mayonnaise and sour cream/yogurt until smooth; fold into salad. Cover and refrigerate from 1 to 3 hours. Just before serving, gently mix in radishes. Garnish with egg slices and dill sprigs, if using.

Serves 6.

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  1. Summer is here when the potato salads are here & thank goodness for that! I made some spud salad this past weekend and added radishes too...love it!

  2. You don't have to work too hard to convince the potato addict in me to have your amazing tasting salad.
    Not really a fan of radishes...however, in the spirit of the red and white theme...I'll support them all the way;o)
    Flavourful wishes and a great Sunday, Claudia

  3. Nice idea to add radishes Val..duly noted here! If I tried to make a dish out of the Aussie flag I suppose I could use blue potatoes. (I think they're called blue congos).

  4. Potato salads are awesome! This combination is just so scrumptious!



  5. Potato salad is definitely an essential part of summer! Yours sounds delicious...I love the bite & crunch of the radish next to the tater. YUM!

  6. When I was younger I wouldn't touch radishes! But now they're a favorite food of mine. This is a great textural combination!

  7. I adore the flavors in this, especially the fact that you swapped out some mayo for greek yogurt. The radishes must add some nice texture to the salad!

  8. Tomorrow I will be making rhubarb ice cream. That will be red and white and very Canadian!

  9. Red and white? Strawberries and "creme fraiche". Miam!

  10. We eat lots of potato salads in summer - Now I have a 'Canadian' potato salad to add to the repertoire.
    I made American- style potato salad for the big bash we had to celebrate our marriage and remember being up to my elbows in it - literally. I was making it for 100!

  11. I am just starting to really appreciate radishes. I imagine they'd add some great bite!

  12. Very nice use of red and white. This salad sounds great with radishes.

  13. radishes are the perfect food to use as a representation of canadian colors! what's more, they're a great addition to a potato salad. :)

  14. I like the hearty chunks of potatoes you have here. The crunch from the radishes must go well with the creamy potatoes. Yum!

  15. It looks just like the one my mother used to make -but reading the recipe, I can see it is a wee bit more complex. But, still, the flavours would be fresh and clean as every potato salad should be. YUM. I have NOT made ONE this season. Believe it? Me either?


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