Potato Salad with Radishes
A bright and creamy twist on classic potato salad, featuring tender potatoes, peppery radishes, and a tangy dressing. Perfect for summer picnics or weeknight dinners.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks Buttery and hold their shape.
- 1 bunch radishes (about 8–10), thinly sliced Adds color and peppery crunch.
- 3 green onions, thinly sliced (white and light green parts) Fresh bite.
- 2 tablespoons Dijon mustard Bright, tangy backbone.
- 1/3 cup plain Greek yogurt Creamy texture with protein (substitute sour cream for richer flavor).
- 2 tablespoons mayonnaise Helps bind without overpowering (use vegan mayo for dairy-free).
- 2 tablespoons apple cider vinegar Lifts the flavors.
- 3 tablespoons extra-virgin olive oil Silky finish.
- 1/4 cup fresh dill, chopped Herbaceous note (substitute parsley or tarragon).
- Salt and freshly ground black pepper to taste
- 2 hard-boiled eggs, chopped (optional) For a classic, indulgent touch.
Instructions
Preparation
- Place potato chunks in a pot, cover with cold salted water, bring to a boil, and simmer until fork-tender (about 12–15 minutes). Drain and let steam-dry for a couple of minutes.
- In a bowl, whisk together Dijon mustard, Greek yogurt, mayonnaise, apple cider vinegar, olive oil, salt, and pepper until silky and emulsified.
- Thinly slice the radishes and green onions.
Combination
- Place warm potatoes in a large bowl, add the dressing, and gently fold until each piece is coated.
- Fold in radishes, green onions, dill, and optional chopped eggs. Adjust salt and pepper.
- Chill briefly or serve at room temperature.
Notes
For extra flavor depth, roast a clove of garlic, mash it, and whisk into the dressing. Serve alongside grilled meats or as part of a summer picnic.