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    Boxing Day potato salad

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    Boxing Day potato salad

    • Gluten Free
    • Vegan
    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8 as a side


    250g radishes, trimmed and finely sliced
    2 tbsp red wine vinegar
    ½ tsp caster sugar
    1kg maris piper potatoes
    5 tbsp extra virgin olive oil
    1 tsp caraway seeds
    1 unwaxed lemon, zest and juice
    1 small garlic clove, crushed
    1 tsp wholegrain mustard
    200g Brussels sprouts, trimmed and shredded
    ¾ x 20g pack dill, chopped
    2 small red chicory bulbs, bases trimmed, leaves separated 


    1. Combine the radishes, vinegar, sugar and a pinch of salt in a bowl. Set aside for 30 minutes, stirring now and then. Meanwhile, cover the potatoes with cold water in a large saucepan, add a pinch of salt and bring to the boil. Simmer over a low heat for 20 minutes, then tip into a colander, refresh under cold water and drain. Cut the potatoes into 2-3cm pieces. Turn the oven to low.  

    2. Put 1½ tbsp oil in a large frying pan over a medium-high heat. Add ½ the potatoes, season and fry for about 8 minutes, tossing the pan regularly, until golden. Add ½ the caraway seeds and fry for a further minute. Transfer to a dish, cover with foil and keep warm in the oven. Repeat the process, cooking the remaining potatoes in 1½ tbsp oil and adding the remaining caraway seeds, until golden and crisp. 

    3. Whisk together the lemon zest and juice, garlic, mustard, 1 tbsp of the radish-pickling liquid and the remaining 2 tbsp oil. Season and toss with the potatoes, drained radishes, shredded Brussels sprouts, dill and chicory leaves, then serve on a platter.

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    Waste not: radishes when cooked, radishes become less peppery and reveal a wonderful, earthy flavour. Try roasting them whole in a little oil for 15-20 minutes to serve with fish.


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