serves 4
- 1 lb sm Potatoes
-1 clove Garlic, peeled and smashed
- 1 Black Radish
- 2 tsp Rice Vinegar
- 4 tsp Olive Oil
- 1 tsp Paprika
- 1 tsp dried Parsley
- 10 walnuts roughly chopped
- Salt & Pepper to taste
Scrub the potatoes (skin on) and cut them into small chunks. Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance). Scrub the black radish (skin on). Grate radish using a box grater and place in a salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish. When the potatoes are cooked, set aside to cool until just slightly warm. Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine. Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning. Top with the crumbled walnuts, and serve.