Potato and radish salad recipe you’ll keep making, tender potatoes, crisp radishes, dill, eggs, and a creamy mustard dressing in 30 minutes.
Ingredients for Potato and radish salad recipe
| Ingredient | Quantity | Purpose |
|---|---|---|
| Yukon Gold Potatoes | 1.5–2 lbs | Base texture, creamy bite |
| Fresh Red Radishes | 2–3 cups | Crunch and mild pepper flavor |
| Celery Stalks (sliced) | ½ cup | Adds freshness and crunch |
| Red Onion or Chives | ¼–½ cup | Sharpness and balance |
| Hard Boiled Eggs (optional) | 2–3 | Extra protein and richness |
| Fresh Dill (chopped) | 2–3 tbsp | Bright, herby flavor |
| Mayonnaise | ⅓–½ cup | Creamy base |
| Dijon or Grainy Mustard | 1–2 tbsp | Tang and depth |
| Lemon Juice | 1 tbsp | Fresh acidity |
| Salt & Black Pepper | To taste | Flavor balance |
How to Make for Potato and radish salad recipe
Vegetable Preparation
Wash and trim radishes, then slice or quarter them evenly. Scrub potatoes and cut into bite-sized chunks, leaving skins on for texture.
Cooking Process
Place potatoes and radishes in a pot, cover with salted water, and bring to a boil. Simmer until fork-tender, radishes take about 10 minutes, potatoes slightly longer. Drain well and cool completely.
Dressing Mix
In a bowl, whisk mayonnaise, mustard, lemon juice, fresh dill, salt, and pepper until smooth.
Assembly
Combine cooled vegetables with celery, onion, and eggs if using. Gently fold in the dressing until evenly coated.
Chilling & Serving
Refrigerate for at least 30 minutes before serving for best flavor.
Tips for Potato and radish salad recipe
Ingredient Selection
Choose firm, fresh radishes with no soft spots. Smaller radishes taste milder and blend better with potatoes.
Texture Control
Avoid overcooking, mushy vegetables ruin the salad. Drain well to prevent watery dressing.
Flavor Balance
Taste the dressing before mixing. A little extra lemon juice or mustard can lift dull flavors instantly.
Make-Ahead Tip
This salad tastes better after chilling for a few hours. Before serving to refresh the texture stir gently.
Storage Advice
Store covered in the fridge for 3 days. If it dries slightly, add a spoon of yogurt or mayo.
Storage and Reheating
| Topic | Details |
|---|---|
| Refrigeration | Store potato and radish salad in an airtight container in the refrigerator. Keep it chilled at or below 4°C to maintain freshness and texture. |
| Shelf Life | Best consumed within 2–3 days. The flavors deepen over time, but the salad may dry slightly after the second day. |
| Moisture Control | Stir gently before serving. If needed, add a small spoon of mayo or yogurt to restore creaminess. |
| Reheating | This salad is meant to be eaten cold or at room temperature. Reheating is not recommended, as it can affect texture and dressing consistency. |
| Serving Tip | Remove from the fridge 10 minutes before serving for best flavor. |
Variations for Potato and radish salad recipe
Low-Carb Option
Replace most or all potatoes with boiled radishes for a lighter, low-carb version that still feels satisfying.
Roasted Version
Roast radishes and potatoes with olive oil at high heat for a caramelized, deeper flavor profile.
Vegan-Friendly
Use vegan mayonnaise and skip eggs. Add chickpeas or avocado for body.
Lighter Dressing
Swap half the mayo with Greek yogurt for fewer calories and more protein.
Protein Add-Ins
Grilled chicken, tuna, or crispy bacon work well without overpowering the salad’s freshness.
Nutrition of Potato and radish salad recipe
| Nutrient (Per Serving) | Approx. Value |
|---|---|
| Calories | 220–260 |
| Carbohydrates | 15–22 g |
| Fiber | 3–4 g |
| Net Carbs | 12–18 g |
| Protein | 5–7 g |
| Fat | 12–16 g |
| Vitamin C | High |
| Potassium | Moderate |
FAQs for Potato and radish salad recipe
Can this salad be prepared in advance?
Yes, it can be made up to one day ahead and stored refrigerated.
How do radishes replace potatoes in low-carb versions?
Boiled radishes soften and mimic potato texture with fewer carbs.
How can I reduce radish sharpness?
Soak sliced radishes in cold water for 10 minutes or roast them.
Which potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape best.
Is this recipe suitable for vegans?
Yes, with vegan mayo and no eggs, it’s fully plant-based.
