Radish and potato salad with buttermilk mustard sauce
4 servings
20 minutes
This salad with radish and potatoes is a great example of simple ingredients creating a vibrant flavor. It comes from Russian cuisine, where potatoes are one of the main products. The tenderness of young potatoes perfectly complements the freshness of radish, while the spicy mustard sauce on buttermilk adds a refined tang to the dish. White wine vinegar and poppy seeds add subtle aromatic notes, and watercress finishes the composition with a light green freshness. This salad works well as a light appetizer or side dish for meat dishes. It is not only tasty but also aesthetic due to its bright red and green hues. Easy to prepare yet original in taste, it will be a highlight of your table.
1
Boil potatoes (12 minutes on low heat) in salted water, remove from the pot, and let it cool.
- New potatoes: 750 g
2
Whisk buttermilk, mayonnaise, mustard, powdered sugar, and vinegar into a smooth sauce.
- Buttermilk: 75 g
- Light mayonnaise: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Powdered sugar: 0.5 teaspoon
- White wine vinegar: 1 tablespoon
3
Once the potatoes have completely cooled, place them on a plate, sprinkle with radish petals and poppy seeds, and drizzle with sauce. Watercress makes a good garnish.
- New potatoes: 750 g
- Radish: 100 g
- Poppy: 1 tablespoon
- Watercress: to taste