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Radish Potato Salad

Radishes make a great foil for a creamy potato salad. If you
have the time and inclination, make the basil aioli. If not, you
can stir the basil into a store-bought mayonnaise.



  • 1 pound red potatoes, cooked and roughly chopped
  • 4-5 green onions, chopped
  • ½ bunch radishes, sliced
  • 2 hard boiled eggs, chopped
  • About ½ cup basil aioli


  • 1 large egg yolk at room temperature
  • 1 teaspoon Dijon-style mustard
  • Salt
  • 2 to 3 teaspoons fresh lemon juice
  • ¾ cup peanut oil or mild olive oil (or half of each)
  • 4 to 6 garlic cloves, finely chopped
  • Small bunch basil, well chopped


Stir together all ingredients. For the best flavor, let the salad sit in the fridge for an hour or so.

Use aioli with a potato salad or as a dip for steamed artichokes or raw vegetables. Also makes a good sandwich spread!

Whisk the egg yolk in a small bowl until light and smooth, then stir in the mustard, a pinch of salt, and the lemon juice.Whisk in the oil until the egg and oil thicken. Stir in garlic. Keep covered and refrigerated.

Submitted by Sara Jones, Tucson CSA