Creamy Potato Salad with Radishes and Mustard Dressing

This salad brings together the tender bite of boiled potatoes, the crisp freshness of radishes and cucumber, and the clean lift of fresh herbs, all wrapped in a smooth, creamy mustard dressing. It is simple to make and works equally well for a family lunch, a picnic basket, or as a side for meat and fish.

Ingredients

• Potatoes — 600g (1 lb 5 oz)
• Radishes — 150g (5 oz)
• Fresh cucumbers — 150g (5 oz)
• Green onions — 30g (1 oz)
• Dill — 15g (1/2 oz)
• Sour cream, 20% — 80g (2.8 oz)
• Greek yogurt — 100g (3.5 oz)
• Dijon mustard — 1 tsp
• Lemon juice — 1 tbsp
• Olive oil — 1 1/2 tbsp
• Salt — 1 tsp
• Ground black pepper — 1/2 tsp
• Chicken eggs, optional — 2

Step-by-Step Recipe

1. Wash the potatoes, cover with cold water, and boil them in their skins until tender, about 20-25 minutes.
2. Drain, let cool until just warm, then peel the potatoes.
3. If using eggs, hard-boil them for 9-10 minutes after the water comes to a boil, then cool and peel.
4. Cut the potatoes into large cubes. Slice the radishes and cucumbers into thin half-moons, then finely chop the green onions and dill.
5. Make the dressing: combine the sour cream, Greek yogurt, Dijon mustard, lemon juice, and olive oil. Season with salt and black pepper, then whisk until smooth.
6. Place the potatoes, radishes, cucumbers, and herbs in a large bowl. Pour over the dressing and fold gently, taking care not to break up the potato pieces.
7. Taste and adjust the salt or acidity if needed. Chill the salad for 10-15 minutes so the flavors settle and round out.
8. Serve with slices of boiled egg on top, if you like, and a final scattering of fresh dill.

Nutritional Value per Serving

Tips and Variations

• For a deeper, more savory note, add a pinch of smoked paprika or a spoonful of whole-grain mustard.
• You can replace the sour cream with all yogurt for a lighter salad, or use mayonnaise for a more classic deli-style finish.
• Pickles or cornichons work well in place of the cucumber if you want a sharper, tangier contrast.
• It is better to slightly undercook the potatoes than overcook them so the cubes hold their shape.
• Vegan version: use plant-based yogurt, add a little aquafaba and olive oil, and leave out the eggs.

Serving and Storage

• Serve chilled as a main dish or as a side with roasted chicken, fish, or grilled meats.
• Store in a tightly sealed container in the refrigerator for up to 24 hours. Before serving, give it a quick stir and add a pinch of salt and a few drops of lemon juice if needed.
• Do not freeze: the texture of the potatoes and dressing will suffer.

FAQ