Potato Salad with Radishes
A bright and creamy twist on a backyard classic that combines buttery potatoes, crunchy radishes, and a tangy mustard dressing, perfect for picnics or quick dinners.
Ingredients
Main Ingredients
- 2 pounds baby potatoes (or Yukon gold), scrubbed and halved They hold their shape and feel buttery.
- 1 cup radishes, thinly sliced (about 6 to 8 radishes) Adds peppery crunch and color.
- 3 pieces scallions, thinly sliced For a sweet, mild onion note.
- 1/2 cup plain Greek yogurt Creamy body with tang (substitute sour cream for extra indulgence).
- 1/3 cup mayonnaise For silkiness (use light mayo or extra yogurt for a healthier option).
- 1 tablespoon Dijon mustard Bright and sharp; swap for whole-grain mustard for texture.
- 2 tablespoons apple cider vinegar Lifts the flavors; lemon juice is a fine substitute.
- 3 tablespoons fresh dill, chopped (or parsley for a milder herb flavor).
- Salt and freshly ground black pepper to taste
- 2 pieces hard-boiled eggs, chopped (optional) Makes it richer and more filling.
- 1/4 cup toasted walnuts or sunflower seeds (optional) For crunch and a nutty counterpoint.
Instructions
Cooking the Potatoes
- Bring a large pot of salted water to a gentle boil. Add the halved potatoes and cook until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly; you want them warm, not steaming.
Making the Dressing
- While the potatoes cook, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, a pinch of salt, and a few grinds of black pepper in a large bowl. Taste for balance—bright and tangy, never flat.
Combining Ingredients
- Slice radishes thinly so they feel like tiny crunchy jewels in each bite; slice scallions and chop dill.
- Add the warm potatoes to the dressing and gently fold so each piece is coated; fold in radishes, scallions, and dill. Add nuts if using for texture.
- Adjust seasoning with salt and pepper, and if you like a touch more acid, add a splash more vinegar or lemon juice.
Serving
- Serve warm, at room temperature, or chilled—the texture shifts delightfully with time.
Notes
Make-ahead: Prepare the salad and chill for at least an hour to let flavors meld. Store in an airtight container for up to 3 days. Add radishes fresh if you want maximum crunch.