Roasted Potato Salad

Potato salad is a classic favorite among salads. We’ve discovered a refreshing summer variation that provides a delicious alternative, featuring pickled radishes, roasted potatoes, and a fresh green pea dressing and dip. We promise this salad will surely attract all food lovers to the table!

The quantities given in the recipe make approximately three to four servings of potato salad.

1. First, prepare the pickled radishes two days in advance. Mix a marinade from 30 g honey, a level teaspoon of salt, and 20 ml white vinegar. Cut the radishes in half, quarters, or eighths, depending on their size; place them in a sealable container with the marinade, and leave them to marinate in the refrigerator for 2 days.

2. Remove the pickled radishes from the jar – the white flesh will have turned pink – and drain.

3. For the dressing, blanch 300 g of green peas and purée with 150 g of yogurt and 100 g of heavy sour cream. Stir in a tablespoon of medium-hot mustard with whole mustard seeds and season to taste with salt, white pepper, white vinegar, lemon juice, and a pinch of sugar.

4. Wash the potatoes thoroughly and boil them in the skin until almost cooked (firm to the bite).

5. Cut the cooked potatoes into slices. Mix a marinade from 2–3 tablespoons of olive oil, 2 teaspoons of salt, 1 teaspoon of pepper, and one and a half teaspoons of light muscovado sugar and toss the potato slices.

6. Spread the marinated potato slices on the contact grill and toast until crispy. (Turn once if you use a contact grill with a ridged and a smooth grill plate.) Just before removing from the grill, sprinkle a pinch of muscovado sugar over the potatoes and allow to caramelize.

7. Wash the wild greens and arrange on plates. Slice four boiled eggs; have 60 g of blanched peas ready; wash the strawberries and quarter them. Mix the potato slices and marinated radishes with the dressing, divide between the plates, and garnish with egg slices, peas, and strawberry quarters.