Potato Radish Salad
Potato Radish Salad recipe from the Delaware Grown Website
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Ingredients
- 1 lb russet potatoes, diced
- ½ cup radishes, sliced
- ½ tsp basil
- ½ tsp thyme
- ¼ tsp onion powder
- 2 Tbsp fat-free plain yogurt
- 2 Tbsp fat-free mayonnaise
- ½ tsp garlic, minced
- ¾ tsp salt
Directions
- Put diced potatoes into saucepan, cover with water and bring to a boil. Turn down to simmer, cover, and cook 10 minutes or until potatoes are done. Drain.
- Mix together yogurt, mayonnaise, garlic, and salt to create dressing.
- Add radishes, potatoes, basil, thyme, and onion powder into a large bowl. Pour dressing over top, mix thoroughly to coat. Serve.
Handling & Storage
Remove radish greens, which are edible, before storing and place in a plastic bag. Refrigerate up to one week.
To prepare, slice off the roots and leaves, wash and pat. Radishes can be served whole, sliced, diced, minced and/or grated. Roasting radishes tempers their bitter flavor, creating a flavor more like a potato.
Nutritional Information
Calories: 170
Total Fat: 2.6 g
Saturated Fat: 0.4 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 523 mg
Total Carbohydrates: 32.7 g
Dietary Fiber: 3.4 g
Sugars: 4.4 g
Protein: 4.2 gServes: 4