The tang from the pickled veg, the salty bite from the capers and the creamy, sweet dressing come together perfectly in this dish. I developed this recipe to have a number of flavors but to be simple at the same time—and that is, in fact, possible!
It’s quite simple to pickle vegetables, as you’ll see below in the recipe. And though I could have stopped at pickled onions, the already-pink watermelon radishes needed to get even more pink through pickling! Any leftover pickled vegetables stay good for 3 days, and they’re so versatile: Add them to a sandwich, another salad or even to a dish with tofu or fish.
The dressing is a winner in my house, too. I have loved white balsamic vinegar for a long time. I really love all balsamic vinegars, but white balsamic is slightly less sweet and less syrupy than dark balsamic. Thus it emulsifies a bit more easily. Also, I use more dijon than oil in this dressing. That’s a personal choice. I often feel like dressings are so light on mustard and heavier on oil, and thus have less flavor, in my opinion. And this dressing packs a lot of flavor and is creamy with the higher ratio of vinegar and mustard.
The necessary tools for this recipe are a pot for the potatoes, a saucepan and large mason jar for the vegetables and a whisk and bowl for the dressing. Enjoy, and leave a comment below if you try it!
Seriously delicious and beautiful with all of the gorgeous colors.
15 Minutes
40 Minutes
55 Minutes
Step 1
Cook the potatoes. Halve or quarter the potatoes, depending on size, to get roughly 3-in pieces. Boil water in a large pot and add 2 tbsp salt. Add potatoes and bring it back to a boil
Once boiling, turn water down to a simmer and cook for about 15-20 minutes, until potatoes are just fork-tender. You want them still to hold their shape. Drain, and set aside to cool.
Step 2
Pickle the vegetables. Add thinly-sliced onions and radishes to a large mason jar or similarly heatproof vessel. In a small saucepan, add the remaining 3 tsp of salt and all ingredients from water through red pepper flakes. Bring to a gentle simmer, and then remove from heat. Slowly pour mixture into mason jar to cover veg. Use a spoon to push veg down to ensure the pickling liquid covers each piece. Leave standing to cool, roughly 20 minutes. Any extra veg not used in the salad will keep in the pickling liquid in the fridge for 3 days.
Step 3
Make the dressing. Add mustard and vinegar to a small bowl. Whisk thoroughly. Add garlic clove and mix to combine. Slowly add the oil while whisking to emulsify. Once fully combined, add salt and pepper to taste
Step 4
Assemble the salad. Lay the potatoes on a tray or large plate. Add pickled veg, scattered over potatoes. Sprinkle capers throughout. Top with parsley. Drizzle dressing over the salad.
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