John Myers
Potato and Radish Salad with Cress
The perfect potato and radish salad with cress recipe with a picture and simple step-by-step instructions.
- 1,2 kg Waxy potatoes
- Salt pepper
- 2 Pc. Onion
- 3 tbsp Olive oil
- 175 ml Vegetable broth
- 4 tbsp White wine vinegar
- 125 ml Sunflower oil
- 1 Pc. Egg
- 2 tsp Mustard
- 1 tbsp Sour cream
- 4 tbsp Pickle water
- 6 Pc. Gherkins
- 8 Pc. Radish
- 1 Pc. Cress patch
- Cook the washed potatoes in boiling salted water for about 20 minutes. Then drain and let cool down a bit.
- In the meantime, peel the onions and dice them very finely. Heat the olive oil in a small pan and sauté the onion cubes for a few minutes. Deglaze with vegetable stock and white wine vinegar. Salt and pepper, then remove from heat.
- Cut the peeled potatoes into slices or cubes and add to the vinegar and onion marinade. Let it steep for about 1 hour at room temperature, stirring every now and then.
- Put the sunflower oil, egg, mustard, a pinch of salt and a little pepper in a tall mixing vessel and mix with the hand blender for a few minutes to a creamy mayonnaise. Always pull the hand blender from bottom to top. Finally stir in the sour cream and pickle water.
- Cut the pickles and radishes into fine slices and stir them into the potatoes. Stir in the mayonnaise, season everything with salt and pepper. Cut off the cress and sprinkle over it.
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