Thursday, July 8, 2010

94. Potato Salad with Radish, Eye-catching Color.

 Little radish bunches make me smile. Not only are they beautiful, but their cute shape makes them a decorative addition to many recipes.

To tell the truth, I have not always been a fan of radishes. As a child, I did not like them and felt cheated - their red color certainly gave no indication the taste would be so intense and sharp and totally un-candy-like. 

The  Greek name for a radish means "quickly appearing" and refers to their rapid germination. Many varieties germinate in 3–7 days and can be ready to harvest in three to four weeks.
This fast-growth cycle makes them a popular choice for children's gardens. So, even if they are not so keen to eat radishes, children will love to grow them.

 Health facts: Radishes are rich in some nutrients like ascorbic and folic acids as well as potassium; one cup of sliced radishes contains a mere 20 calories. That pungent, peppery flavor in the crisp flesh, by the way, is caused by some of the same ingredients found in mustard, horseradish, and wasabi.

Most people slice radishes and add them to salads, but they can be served many more ways.
1.Try adding sliced radishes to a stir-fry meal
2. Sprinkle chopped radish into tuna, egg or chicken salads.
3. New England clam chowder can look more festive with a garnish of thinly sliced radishes.
4.You might try a tasty radish side dish by stirring quartered radishes in butter until crisp-tender for about two minutes; sprinkle with cracked black pepper before serving.
These are just a few ways to make the radish become a more popular vegetable in your life.

Today's potato salad recipe has been given a crunchy zip with the addition of sliced radishes. The red color makes the salad look delicious and festive. I love the crunch and the flavor - it is a welcome change from the more traditional celery and bell pepper additions.


Potato Salad with Radish




1 C Hellmann's Mayonnaise
2 T Dijon mustard
1 1/2 tsp dried dill weed (or 2 T chopped fresh dill)
1/2 tsp salt
1/4 tsp pepper or pepper blend
1 1/2 pounds small red potatoes, cooked and quartered (skins on)
1 C sliced radishes
1/2 C green onions, chopped

Combine first 5 ingredients in a large bowl. Stir in potatoes, radish slices and onions. Mix well, but gently. Cover and chill. Garnish with paprika if desired.  8 servings.


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