Description
A bright, creamy potato salad featuring peppery radishes that balances creamy and crunchy in every bite.
Ingredients
Scale
- 2 pounds baby potatoes, scrubbed and halved
- 8–10 radishes, thinly sliced
- 3 green onions, sliced fine
- 1 small celery stalk, diced (optional)
- 3 tablespoons Dijon mustard
- 1/2 cup mayonnaise (or Greek yogurt for a lighter twist)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley, chopped for garnish
Instructions
- Boil the potatoes: Place halved potatoes in salted water and bring to a simmer. Cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- Make the dressing: In a bowl, whisk together Dijon mustard, mayonnaise (or yogurt), apple cider vinegar, olive oil, salt, and pepper until silky and emulsified.
- Slice and prep: While potatoes cook, thinly slice radishes and green onions, and chop celery if using.
- Combine gently: Toss the warm potatoes with the dressing, then add the radishes, green onions, and celery. Fold gently.
- Garnish and rest: Scatter chopped dill or parsley over the top and let the salad rest for 10–15 minutes to marry flavors.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For optimal texture, slice radishes right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: potato salad, radishes, summer side dish, picnic food, creamy salad