Potato Salad with Radishes
A creamy potato salad with a refreshing twist from radishes, perfect for picnics and family gatherings.
Ingredients
Main ingredients
- 2 pounds baby potatoes, halved or quartered Waxy varieties hold their shape best.
- 6-8 radishes, thinly sliced Their peppery crunch brightens the salad.
- 3 celery stalks, finely chopped Adds subtle freshness and texture.
- 3 green onions, thinly sliced Offers a gentle onion lift without overpowering.
- 1/2 cup Greek yogurt A lighter base than mayo.
- 1/4 cup mayonnaise Adds richness; use more or less to taste.
- 1 tablespoon Dijon mustard Balances the creaminess with gentle heat.
- 1 tablespoon apple cider vinegar Brightens flavors and keeps potatoes from becoming stodgy.
- 2 tablespoons fresh dill, chopped Aromatic and herbaceous; parsley is a fine substitution.
- Salt and freshly ground black pepper To taste.
- 2 hard-boiled eggs, chopped (optional) For extra richness and protein.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the potatoes and simmer until fork-tender, about 12 to 15 minutes depending on size.
- Meanwhile, thinly slice the radishes, chop the celery, and slice the green onions. If using eggs, hard-boil them now and chop when cooled.
- Drain the potatoes and let them cool slightly until warm but not hot.
Mixing
- In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, dill, salt, and pepper.
- Add the warm potatoes to the dressing along with radishes, celery, and green onions. Gently fold to combine without mashing the potatoes.
- If using eggs, fold them in last.
- Chill for at least 20 minutes before serving.
Notes
For variations, make it spicy with smoked paprika or jalapeño, or vegan using silken tofu and vegan mayo.