Potatoes and radishes together make a unique salad that I would call special. The taste of sweet potatoes contrasts with the slightly spicy radishes, but they blend well, resulting in maximum pleasure.
Radishes are a delicate vegetable that is almost always consumed raw, except for the radish risotto that I have personally experimented with and recommend trying.
This could also be a recipe to include in the Christmas menu where the red color also plays its part. We find them in fall/winter, and they are rich in minerals, sodium, potassium, calcium, and phosphorus.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 4 Potatoes (medium)
- 5 Radishes
- to taste Fine salt
- to taste Black pepper (ground)
- to taste Parsley (fresh)
- to taste Extra virgin olive oil
Tools
- Pot
- Salad bowl
Preparation
First, boil the potatoes in plenty of water in a pot, with the peel on, for about ten minutes after reaching a boil.
Check the cooking with a fork; if it pierces easily, they are well cooked. Cool under running water, peel the potatoes, and cut into cubes.
Wash the radishes well and slice them thinly, preferably using a food processor. Combine the radishes and potatoes in a salad bowl and season with salt, pepper, extra virgin olive oil, and a tuft of chopped parsley.
Enjoy the delicious raw potato and radish salad, accompanied by good homemade bread.
Raw Potatoes and Radishes
Tip for the raw potatoes and radishes recipe:
Use fresh radishes with green attached leaves for the salad; they should also be firm and smooth, with their beautiful red color.
The cooking of the potatoes is important; generally, I prefer to cook them in a pressure cooker, but for this, to better control the cooking, I did it normally.
Undercooked is absolutely not good.
Other recommended aromas are ginger and chives, but they are optional.
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