Black Radish and Potato Salad


Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


 The pungency of the black radish is toned down by the sweetness of the salad potatoes.


450 g
charlotte potatoes (Washed and diced)
1 clv
garlic (Peeled and crushed)
220 g
Black radish (Scrubbed and roughly grated)
2 t
Mild vinegar
2 T
olive oil
1 t
Smoked Paprika
1 bn
chives ((Small bunch) finely chopped)
1 bn
parsley ((Small bunch) finely chopped)
walnuts (Chopped (optional))


Cook the potatoes in salted water. Towards the end of the cooking drop in the garlic to cook lightly. Drain and set aside to cool until just slightly warm.

Place the grated radish in a salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish.

Chop the cooked garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine.

Add the potatoes and the herbs to the bowl and toss gently to combine. Taste and adjust the seasoning.

Top with the chopped walnuts, and serve.