I am siiiick. Ok, not really, I'm getting over it now. But over the weekend, I was siiiick. I had to take my son into the doctor last week because he had a weird rash and it turned out he had scarlet fever, which as a friend of mine pointed out, sounds like something you'd get on the Oregon Trail. It wasn't more than 24 hours before my daughter and I were also sick. No strep for us, it didn't seem, but lots of yucky noses and sleepless nights.
Before we all got sick, I discovered the beautiful Fig and Fauna blog, which documents the life of a young family farm. I read the entire thing. Sometimes things just capture you like that. I bookmarked a number of her simple and adorable recipes, but had to make this radish and potato salad immediately. I sort of misread her recipe and did things a bit differently, so my version is below. I also didn't have an onion or any fresh parsley so I did without. I didn't miss either. The fresh dill was so perfect with this though, so I wouldn't recommend skipping it. I will try to follow directions more closely next time and see how I like the recipe as intended. I'm sure it's amaze.
I'm so into radishes. My mother-in-law made like three dishes with radishes for my baby shower five years ago. Awesome. Until recently though, I've never really realized how versatile they are. For me, they've always been a clean 'em up, salt 'em and eat 'em food. I'd never eaten them warm before, but I've seen them roasted and in this salad and I'm pretty stuck on getting my hands on some watermelon radishes as soon as humanly possible.
Radish & Potato Salad
serves 4 - it is wonderful served warm, but can be made up to a day in advance and refrigerated
1 bunch radishes (about 6-8 medium/large)
1 pound small red potatoes (about 9-10)
1 Tbsp. white wine vinegar (I'm sure red wine vinegar would be good as well)
2-3 tsp. fresh dill, chopped
1-2 Tbsp. extra virgin olive oil
sea salt & pepper
Place potatoes in a saucepan. Cover with cold water. Bring up to a boil and boil until fork tender, about 20 minutes. In the meantime, slice radishes thinly (with a mandoline if you want, but I just sliced as thin as I could with a knife). Place in a bowl. Add white wine vinegar, dill and olive oil. When potatoes are fork tender, remove them from pot and place on cutting board. While still warm, chop into small pieces and place in bowl with radishes. Mix well and add more olive oil if you like. Season with a large pinch of fine sea salt (feel free to use kosher as well, but I found sea salt nice here) and pepper. Taste and add more salt or pepper or oil if needed.