Ingredients2 pounds new potatoes cut into quarters1 cup Florida red cabbage, chopped1/2 cup Florida radishes, sliced2 tablespoons cider vinegar1/2 teaspoon salt2 teaspoons Dijon mustard3 tablespoons olive oil1 tablespoon green onions, minced2 tablespoons Florida parsley, mincedblack pepper to tastePreparation
- Place potatoes in a pot, cover with cold water by at least an inch, add a good pinch of salt and bring to a boil. Reduce the heat to medium and cook until the potatoes are almost tender. Drain and let cool. Cut potatoes into 1-inch cubes and place in a bowl.
- In a small mixing bowl, whisk together the vinegar, salt and mustard. Add the olive oil, whisking constantly. Add the radishes and the onions.
- Pour mixture over warm potatoes and toss. Just before serving stir in cabbage, parsley and pepper.