Radish and Potato wintery salad

Radish and Potato Wintery Salad
Serves 4
With Winter taking her sweet time to get here, I have decided to conjure up a warm wintery bowl of comfort…not that I ever need an excuse to have a potato salad. If you are bored of the same old mayonnaise tossed potato salad then this lightly tossed buttery bowl of goodness is definitely for you. Although the cold weather and rain hasn’t touched our draught stricken land, the sun is setting about 3 hours earlier than usual and turning days into nights before we have had time to digest lunch. This warm wintery light salad is comforting enough to have you relaxing with a glass of your finest white wine after a long day at work while marvelling over these incredibly beautiful vegetables…the watermelon radish.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
677 calories
106 g
55 g
25 g
13 g
14 g
660 g
255 g
5 g
1 g
9 g
Nutrition Facts
Serving Size
660g
Servings
4
Amount Per Serving
Calories 677
Calories from Fat 218
% Daily Value *
Total Fat 25g
38%
Saturated Fat 14g
69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 55mg
18%
Sodium 255mg
11%
Total Carbohydrates 106g
35%
Dietary Fiber 9g
37%
Sugars 5g
Protein 13g
Vitamin A
22%
Vitamin C
67%
Calcium
11%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 large organic potatoes
  2. 200g fresh green beans, topped
  3. 6 organic radishes
  4. 1 handful of walnuts
  5. 3 Tbsp salted butter
  6. 1 Tbsp Willow Creek Olive Oil
  7. Seasoning with salt and freshly ground black pepper
  8. 60g salted butter
  9. 2 Tbsp Apple Cider Vinegar
  10. 2 cloves garlic, crushed
  11. 3 spring onions, finely chopped
Instructions
  1. Rinse and scrub the potatoes and place cube them before placing them into a large saucepan, cover with water and add sea salt.
  2. Bring to a boil, then lower the heat and let simmer until tender, about 20-25 minutes.
  3. Rinse and trim the green beans, place them into a steaming basket (or use a sieve with a lid) and cover and steam until tender, 10 minutes depending on their thickness.
  4. Finely slice the radishes and set aside before chopping the nuts.
  5. Melt the butter on low heat with the olive oil and lightly fry the potatoes until golden and crispy.
  6. Season the potatoes before adding the green beans and nuts to the pan.
  7. To make the vinaigrette: melt the butter, whisk in the vinegar and add the garlic and spring onions before seasoning with salt and pepper.
  8. Place all salad ingredients in a bow and toss with the vinaigrette before serving.
Notes
  1. Be sure to order your next Wild Organics Vegetable box that is delivered straight to your door by clicking the following link www.wildorganics.co.za and as always…
  2. HAPPY EATING!
Adapted from Wild Organics
beta
calories
677
fat
25g
protein
13g
carbs
106g
more
Adapted from Wild Organics
Life With Me http://lifewithme.co.za/
By | 2017-08-28T16:21:27+00:00 August 28th, 2017|Eat with me, Healthy Recipes|0 Comments

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