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Potato salad with radishes

Potato Salad with Radishes

A bright, exceptionally tasty, satisfying salad. The potatoes and bacon make it hearty, while the radishes and green onion bring a fresh, springtime note. It's a crowd-pleaser through and through, and you can dress it however you like.

Pearl

Recipe author

Composition / ingredients

Servings:

Potatoes (small)

Radishes

300

Bacon

200

Eggs

Onion

Green onion

Vegetable oil

Mayonnaise

Garlic

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 32 % 7 g

Carbohydrates 45 % 10 g

155 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Boil the potatoes and eggs until done. Pick potatoes of roughly the same size, and cook them unpeeled.

While the potatoes and eggs cook, prep everything else. Heat the vegetable oil in a skillet and add the finely chopped onion. Cook, stirring, until the onion turns translucent, then add the diced bacon. Fry it all together for a few minutes, then take the pan off the heat.
Step 2:

Let the boiled potatoes and eggs cool, along with the fried bacon. Peel the eggs and potatoes and cut them into large cubes.
Step 3:

Cut the radishes into similarly generous pieces. Add everything to a deep bowl.
Step 4:

Add the cooled fried bacon to the potatoes, eggs, and radishes. (If you're using mayonnaise, spoon out just the bacon and onion and leave the cooking oil behind in the pan.) Peel the garlic and press it. In a separate bowl, stir the garlic into the mayonnaise.
Step 5:

Season the salad lightly with salt to taste and add the finely chopped green onion and dill. Stir in the mayonnaise and allspice, then toss the salad. Let it rest about 10 minutes before serving.

There are countless potato salads out there, and this is one of my favorites — hearty and refreshing at the same time. It's great on its own or alongside lunch or dinner. You can swap the mayonnaise for sour cream, or skip it entirely and just use the oil the bacon was fried in; a mix of oil and mustard also makes a nice dressing. Green onion and fresh dill suit this salad especially well. Leave out the garlic if you'd rather. It's best made fresh and eaten right away — let it sit too long and it loses a little of its charm. Enjoy!