Red Potato Salad with Scallions & Radishes
While I was writing up this recipe, I realized that this is my sixth potato salad for The Kitchn. Six potato salad recipes — I didn’t even realize that I loved potato salad so much! But I do — a simple, fresh, impromptu potato salad is a wonderful way to add a little extra greenery to a meal, and if you treat the salad right, it doesn’t need to be heavy or mayonnaise-laden at all. Take this one, for instance — not a smear of mayonnaise in sight.
Ingredients
- 4 pounds small red potatoes, quartered
- 1/2 pound radishes, thinly sliced
- 2 bunches green onions, green parts only, thinly sliced
- 1/4 cup smoked olive oil
- 3 tablespoons (or more to taste) ponzu
- Kosher salt and freshly ground black pepper
- Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until quite tender (about 15 to 18 minutes). Drain and return to the pot.
- Stir in the radishes, green onions, olive oil, ponzu, and salt and pepper to taste. Serve warm or at room temperature.