potato salad with black radish and basil mayo


This recipe combines two recent fascinations of mine: flavored mayo and black radishes. You heard it right, black. These winter radishes are by far the most interesting vegetable I've come across in a while. Put one in your mouth, and you think it an ordinary radish. Until...it starts to turn spicy on you! A horseradish-y flavor kicks in at the end and it's such a fantastical surprise. If you life in a climate like the northeast, pick them up at your local farmer's market. In Philly, I got mine from one of my favorite farmers, Tom Culton, of Tom Culton Biologique. I've deemed him the "Willy Wonka" of vegetable farmers for the amazing creations he brings to market such as these guys.

What's more, I bet you never knew that radishes were great detoxifiers and cleansers! They're especially great at breaking up phlegm in the body. I've had a bit of a cold, and there's nothing like some radishes to help loosen things. In Chinese medine they're also used to promote digestion for this very reason. Another bonus, radishes are rich in water, so they're great at filling you up in a low cal way. 

By way of the mayo, I've been experimenting with fun flavors over the past year. Have you ever had a sandwich with chipotle mayo, or perhaps garlic? Amazing, right? This guy is a basil mayo, mmmm. Of course, there's a little guilt here, but the good news is that it has so much flavor that a little bit goes a long way. I've been messing around with some healthier, vegan options. So stay tuned until I get that guy perfected. Until then....

Basil Mayo Ingredients (Makes a mason jar-full to have on hand)
3/4 Cup lightly chopped basil
3 Medium garlic cloves, lightly roasted
1 Cup mayo
1 Tsp vinegar
1 1/2 Tsp salt
1/2 Tsp pepper
2 Tbsp pesto

1. Place garlic and basil in a food processor and chop until fine
2. Add all other ingredients and mix until well blended

Potato Salad Ingredients:
1 Cups chopped fingerling potatoes
1 Black radish, quartered and sliced
3 Tbsp basil mayo
1 Tbsp white vinegar
1/3 cup olive oil
2 Celery stalks, chopped small

1. Preheat oven to 350 F 
2. Spread potatoes out on a greased foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until tender.
3. Mix potatoes, radish, celery, basil mayo, and white vinegar in a large bowl
4. Chill in the refrigerator over night and eat

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