Red Potato Salad with Scallions & Radishes

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

While I was writing up this recipe, I realized that this is my sixth potato salad for The Kitchn. Six potato salad recipes — I didn’t even realize that I loved potato salad so much! But I do — a simple, fresh, impromptu potato salad is a wonderful way to add a little extra greenery to a meal, and if you treat the salad right, it doesn’t need to be heavy or mayonnaise-laden at all. Take this one, for instance — not a smear of mayonnaise in sight.

Ingredients

4 pounds small red potatoes, quartered
1/2 pound radishes, thinly sliced
2 bunches green onions, green parts only, thinly sliced
1/4 cup smoked olive oil
3 tablespoons (or more to taste) ponzu
Kosher salt and freshly ground black pepper

Instructions

Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until quite tender (about 15 to 18 minutes). Drain and return to the pot.
Stir in the radishes, green onions, olive oil, ponzu, and salt and pepper to taste. Serve warm or at room temperature.