- 2 pounds small new or fingerling potatoes
- 1 bunch rainbow chard, sliced or diced
- 4 small-to-medium radishes (KN-Bravo used here, watermelon is also a beautiful summer radish, thinly sliced
- Celery microgreens
Pickled spring onions
- 2-3 cippolini or other fresh onions (about 6 ounces). We used red marble cippolini from the farm here, which made the pickilng liquid a beautiful bright pink color
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tablespoon kosher salt
- 1 1/2 tsp sugar
Sharp mustard vinaigrette
- 1/4 cup olive oil
- 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
- 2 teaspoons smooth Dijon mustard
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper to taste
Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can speed this up by covering them with cold water, and replacing the water a few times as it warms up.
Meanwhile, pickle your onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.
Roll up your chard leaves and chiffonade, or chop finely, and set aside, Chop potatoes into medium-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big, you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.
When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest to enjoy later. Season with salt and freshly ground black pepper to taste and gently toss in celery microgreens, reserving a small amount to garnish the top.
Do ahead note: Pickles can be started up to a few days before and stored in the fridge. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I would wait until the last minute to toss it with the vegetables. This salad is best eaten the same day because the chard and microgreens tend to wilt by the second day.
This recipe was inspired by Smitten Kitchen's Spring Salad with New Potatoes