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Potato Salad with Bok Choy, Radishes and Dill

4 medium-sized potatoes (red or yellow, doesn't matter)
4 stems of bok choi, with leaves
2 - 4 radishes
1- 2 tbsp. dill
2 tbsp. cider vinegar
1 clove garlic, crushed and/or finely minced
1/2 tsp. salt
1/2 tsp. sugar
3 tbsp. olive oil

Put washed whole potatoes, with skins, in a pot; cover with cold water, add some salt, bring to a boil, then turn down heat to medium and cover/boil 15 - 18 minutes or so, until they pierce easily with a sharp knife.  While potatoes are boiling, chop bok choi leaves AND stems into small dice.  Dice the radishes up small (1/8th inch-ish or less).  Combine vinegar, garlic, salt, sugar, oil and dill and whisk together.   When cooked potatoes are cool enough to handle, slice as carefully as you can and then dice the slices.  Toss warm diced potatoes into a bowl with choi and radishes; re-whisk the dressing and pour over the warm potatoes and veggies. Stir well to mix, then refrigerate until completely cooled.