New Potatoes With Radishes & Cured Ham
For a delightful dish that celebrates fresh, seasonal produce, look no further than this vibrant potato and radish salad with thin slices of premium cured ham. Tender baby new potatoes are dressed in a tangy olive oil and sherry vinegar vinaigrette, then combined with crisp breakfast radishes to create a colorful medley of flavors and textures. This salad is not only visually appealing but also packs a punch of taste that is both satisfying and refreshing. Perfect for a light lunch or as a side dish for your next gathering, this recipe is sure to impress with its simple yet elegant presentation.
— Constant Cookbook
Ingredients
- 600g baby new potatoes (look for Jersey Royals or Pembrokeshire)
- 1 bay leaf
- 2 tbsp extra-virgin olive oil
- 1-2 tsp sherry vinegar
- 2 bunches breakfast radishes (or 150g bag radishes), trimmed
- 6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)
Instructions
- Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.
- Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 209 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.7 milligram of sodium
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