Yield: 8 to 10 servings

Prep time: 30 minutes

Cook time: 15 minutes

This take on a traditional Swedish midsummer potato salad brings together simple, seasonal ingredients to create a dish that is as refreshing as the long, sun-filled solstice itself.

Ingredients

  • 1½ lb new potatoes, scrubbed
  • 1 small red onion,  peeled, halved and thinly sliced
  • 8 radishes, with their greens
  • 2 tbsp whole-grain mustard
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsweetened rice vinegar
  • 1 tsp liquid honey
  • 2 tbsp finely chopped chives
  • 2 tbsp chopped fresh dill
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 2 small Persian cucumbers, cut into thin rounds or bite-sized chunks
Midsummer Salad
Photo by Mark Gibbon

Method

Bring a large saucepan of salted water to a boil. Add potatoes and simmer until fork tender (about 10 to 15 minutes). Strain into a colander and let sit for about 10 minutes or until cool enough to handle.

While the potatoes cool, place the onions in a medium bowl and cover with cold water. Let sit for 10 minutes before straining and rinsing onions under cold water. Pat dry and set aside.

Separate the radish greens from radish bulbs and wash each separately under cold running water. Pick through the greens,  discarding any rotten leaves. Slice the  radish bulbs into thin rounds or wedges.

In a small bowl, whisk together mustard, oil, vinegar, honey, chives, dill, salt and pepper until well combined.

When ready to assemble salad, half or quarter the potatoes and add to a large bowl along with the dressing. Toss gently to combine. Add onions, radish greens and sliced bulbs and cucumber. Toss everything gently together until combined. Taste and season with additional salt if needed.  Serve and enjoy.

Chef’s Tip

If you’re planning on taking this salad to a picnic, pack dressing, marinated potatoes and other prepared vegetables separately. Once ready, toss everything together and serve.

Lawren Moneta

Lawren Moneta