Red Potato Salad with Fava Beans and Shaved Radishes
By: Sheri Wetherell
Published: September 22, 2016

Potato salads are a quintessential dish, especially in summer, yet each one can vary from home to home, region to region, country to country. There are mayonnaise-based potato salads made sweet with relish or sour with pickles. Some are bedecked with hard boiled eggs and a sprinkling of paprika, some are loaded up with bits of bacon, even cheese. Then there are the simpler salads, those which are dressed with just a bit of oil and vinegar and fresh parsley, perhaps some sliced onion or minced garlic. The Germans serve their potato salad warm, the Polish sometimes like to add salted herring, the Italians are known to add hot chiles for a spicy kick. Everyone has their favorite version, it's what makes it their comfort food, the one they want to share with family and friends. And that is the best version of all.
My versions of potato salad run deep, it all depends on mood, menu, and ingredients at hand. For my today's version I chose what I had in my fridge - a few fava beans hiding in the back, some stalks of celery begging to be used, fresh parsley, and a bunch of bright red radishes. I quartered a small bag of red potatoes, placed them in a pot of generously salted water, and set it over fairly high heat to simmer until tender. Once drained I let them cool to room temperature. I thinly sliced the radishes, chopped the celery (using the frilly ends, too) and parsley, and tossed in the cooked fava beans. All it needed was a drizzle of good olive oil, some white balsamic vinegar, and a seasoning of salt and pepper. This salad is delicious served warm or cold, with fish or meat, indoors or out, any season of the year, and definitely with someone you enjoy. Even if it's just yourself.
Easy Red Potato Salad with Fava Beans and Radishes
1 small bag of organic red potatoes
	1 cup cooked fava beans (if these are not available, use thawed petite English peas)
	1 small bunch of radishes, thinly sliced
	3 stalks celery, sliced
	1 handful Italian flat leaf parsley leaves, roughly chopped
	Good quality extra virgin olive oil, to taste
	White balsamic vinegar, to taste
	Sea salt and freshly cracked black pepper, to taste
Generously season a pot of water with salt. Bring to a boil and add quartered potatoes. Summer until tender, not mushy.
Drain and set aside in a serving bowl.
Cook fava beans (or peas, if using): drain and add to the potatoes.
	Slice the radishes and celery, and chop the parsley. Add to the potatoes.
Season salad to taste with extra virgin olive oil, white balsamic vinegar, salt and pepper.