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Potato salad of black radish, eggs, apples and vegetables

Layered Black Radish Salad with Eggs, Apple, and Vegetables

A salad people call "Festive" or "Royal." Black radish is an acquired taste, but it's so good for you — and, as it turns out, you can make salads worthy of a holiday table with it. Here's a recipe for one of the few layered salads built around radish.

hallen-bunny

Recipe author

Potato salad of black radish, eggs, apples and vegetables

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Composition / ingredients

Servings:

Black radish (black)

Potatoes

Eggs

Carrots (small)

Apple

Onion

0.5

Mayonnaise

150

Olives (for garnish)

Green peas (for garnish)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 43 % 9 g

Carbohydrates 43 % 9 g

130 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make this black radish salad — the one people call "Royal" — boil the eggs, potatoes, and carrots ahead of time. You'll also need the black radish itself and a medium apple (preferably a tart-sweet variety). The layers are bound together with mayonnaise.
Step 2:

At the store, pick a radish that's dense and firm — never limp. Wash it well and peel it, then grate it. Now for the clever part: to tame the radish's characteristic sharp smell, salt it, cover the bowl with a lid, and shake it hard for a minute or two. The smell won't disappear entirely, but it will be much milder.
Step 3:

Peel the potatoes that were boiled in their skins and grate them on the coarse side. Spread the potatoes on a serving dish and season with salt and pepper.
Step 4:

Divide the grated radish into three equal parts. Spread one part in an even layer over the potatoes.
Step 5:

Then spread a generous layer of mayonnaise on top.
Step 6:

The next layer is boiled carrot, grated on the coarse side. Season lightly with salt and pepper.
Step 7:

Add the second part of the grated black radish.
Step 8:

Spread with mayonnaise.
Step 9:

Finely chop half a small onion. You can leave the onion out if you prefer.
Step 10:

Next, add a layer of grated apple.
Step 11:

And spread on the last of the black radish. Coat well with mayonnaise.
Step 12:

Separate the boiled eggs into whites and yolks.
Step 13:

Grate the egg whites on the coarse side and bind them with a little mayonnaise.
Step 14:

For the final layer, grate the yolks on the fine side and spread them evenly over the salad. Garnish however you like. I sliced the olives into rings and arranged them as flowers with green-pea centers. You could also make flowers out of boiled carrot.

This salad is made from the simplest ingredients. It's light, delicate, unexpected, and very tasty. And none of your guests will guess what's in it — the radish is barely noticeable, lending just a subtle kick. Enjoy!