This potato-radish salad can be a favorite of the summer grill parties. We recommend it with a yoghurt dressing prepared with homemade mayonnaise. It is best when chilled!
Wash and rub thoroughly the small sized new (barbecue) potatoes. Cook them soft in salted water. When it is done, cool it. Set aside a pinch of salt for the mayonnaise.
Slice the spring onions into rings, including its tender, green parts.
Wash the radishes and cut them into rings, too.
Place the oils, the mustard, the pinch of salt, the apple balsamic vinegar, the grated garlic and the milk in a mixer or a kitchen chopper and blend them until creamy in 10-15 minutes.
Mix the yoghurt together with the mayonnaise, and then add to it the cooled potato, onion and radish rings.
Enjoy it chilled!