Both, potatoes and radish are staples of Bavarian cuisine. White radish is often served thinly sliced and salted as a snack along with beer and pretzels in summer time in the beer gardens, and the smaller red radishes are added to salads or as topping on a sandwich. The Bavarian style potato salad is also very simple, almost plain. With the addition of red radishes, it becomes a fresh but hearty summer dish. Instead of the traditional onions, I used fresh garlic here, which is available in the market right now, but this can be easily substituted with shallots.
Ingredients (for two portions):
Half a pound of small waxy potatoes
Two or three red radishes
Two cloves of fresh garlic (or one small shallot), thinly sliced
Two tablespoons of light vinegar (I used rice vinegar)
Two tablespoons of olive oil
One cup of vegetable broth
Salt and black pepper
Boil the potatoes until tender (but still firm) and peel while still hot. Prepare a mix of the vegetable broth, vinegar, garlic (or shallots) and a pinch of salt in a bowl. Once the poratoes have cooled down a bit slice them, add them to the broth and let them soak for a few minutes. Meanwhile, cut the radishes into very thin slices. Drain the liquid from the potatoes and put them in a bowl for serving. Drizzle with the olive oil, add the radishes, and season with black pepper. Chop the chives over the salad. This salad should be served lukewarm. Enjoy!