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.
This salad is a simple spring potato salad. It has green onions for savory, and red radish slices for crunch and color. I also call for a couple specialty ingredients: smoked olive oil and citrus ponzu. The ponzu gives just a hint of zesty citrus flavor, and it cuts through the heaviness of the potatoes. The smoked olive oil goes a long way, giving a lightly smoky flavor to the salad. (But not too much; this doesn't taste like a barbecue.)
If you don't have either of those ingredients, it's fine! Substitute regular olive oil, and use rice vinegar (perhaps with a squeeze of lemon) for the ponzo. A good potato salad is always adjusted to taste, too; different potatoes can soak up the ingredients differently. So taste as you, and adjust the flavors accordingly.
This is a really lovely simple dinner, too — just add an egg or a side of asparagus or fennel to make it a full weeknight meal.
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
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.
Note: If making this ahead, do not stir in the radishes until ready to serve. Slice them and keep in the refrigerator in a bag or container with ice water. Drain and add to salad just before serving.
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(Images: Faith Durand)