A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.
- Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar — this salad is supposed to taste sweet — mix gently.
- Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
- Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.