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Jewish World Review A zesty, lightly smoky potato salad By Faith Durand TheKitchn.com JewishWorldReview.com | A simple, fresh, impromptu potato salad is a wonderful way to add a little extra greenery to a meal, and if you treat the salad right, it doesn't need to be heavy or mayonnaise-laden at all. Take this one, for instance -- not a smear of mayonnaise in sight. This salad has green onions for savory, and red radish slices for crunch and color. I also call for a couple specialty ingredients: smoked olive oil and citrus ponzu. The ponzu gives just a hint of zesty citrus flavor, and it cuts through the heaviness of the potatoes. The smoked olive oil goes a long way, giving a lightly smoky flavor to the salad. (But not too much; this doesn't taste like a barbecue.) If you don't have either of those ingredients, it's fine! Substitute regular olive oil, and use rice vinegar (perhaps with a squeeze of lemon) for the ponzo. A good potato salad is always adjusted to taste, too; different potatoes can soak up the ingredients differently. So taste as you, and adjust the flavors accordingly. This is a really lovely simple dinner, too -- just add an egg or a side of asparagus or fennel to make it a full weeknight meal. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. RED POTATO SALAD WITH SCALLIONS AND RADISHES Serves: 6 or more 4 pounds small red potatoes, quartered 1/2 pound radishes, thinly sliced 2 bunches green onions, green parts only, thinly sliced 1/4 cup smoked olive oil 3 tablespoons (or more to taste) ponzu Kosher salt and freshly ground black pepper Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until quite tender (about 15 to 18 minutes). Drain and return to the pot. Stir in the radishes, green onions, olive oil, ponzu, and salt and pepper to taste. Serve warm or at room temperature. Note: If making this ahead, do not stir in the radishes until ready to serve. Slice them and keep in the refrigerator in a bag or container with ice water. Drain and add to salad just before serving. (Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, APARTMENT THERAPY. Distributed by Tribune Media Services Inc.