Description
This refreshing Radish and Potato Salad is a delightful side dish, perfect for a summer gathering or a light lunch. The peppery bite of radishes complements the creamy potatoes, creating a balanced and flavorful salad.
Ingredients
Scale
- 1.5 lbs small red potatoes, quartered
- 1 bunch radishes, thinly sliced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh dill, chopped
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Boil the potatoes: Place the quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
- Combine ingredients: In a large bowl, combine the cooled potatoes, sliced radishes, diced red onion, and chopped dill.
- Dress the salad: Pour the dressing over the potato mixture and toss gently to combine.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold.
Notes
- For a creamier salad, use a good quality mayonnaise.
- Feel free to add other vegetables, such as celery or cucumbers.
- This salad is best served cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
