I'll happily make potato salad in almost any variation, but this radish potato salad with a warm mustard dressing is the version I keep coming back to. It's lighter than the usual mayo style, with just enough bite from the radishes to keep things interesting.
Today's radish and potato salad is a fresh, summery version of my favorite kind of potato salad, made with stock, oil, and vinegar. The potatoes go into a warm mustard dressing so they take on flavour as they cool, and the radishes go in at the end so they stay crunchy instead of softening into the mix. It's still a simple potato salad, just a bit more lively.
The Tuna Potato Salad and the Asparagus Potato Salad are also in this same category, both with an oil and vinegar dressing.
Prep Time: 20 minutes | Cook Time: 30 minutes | Ingredients: 9 + oil, salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Potatoes: Waxy potatoes are important here. They keep their shape after slicing and don't turn into mash when the dressing is added. (same potato base, different add-ins)
Dressing: The warm stock-based mustard dressing is absorbed by the potatoes while they are still hot.
- If you want to try another type of dressing, check this Spring Onion Potato Salad, where the ingredients are coated in a richer sour cream dressing.
- You can also use that dressing for this radish and potato salad - in this case, let the potatoes cool before you mix them with the dressing.
Radishes: Add them only at the end, when the potatoes are cold. If they sit in the warm potatoes too long, they lose their bite, and you don't want that to happen.
See the recipe card for the full recipe and ingredient quantities.
How to make radish potato salad?
Step #1: Cook the potatoes for 20-30 minutes until tender but not mushy. Drain and let cool very briefly, until cool enough to handle.
Step #2: Make the dressing - heat the stock and let the finely chopped onion steep in it for 5 minutes. Add mustard, vinegar, and seasoning.
Step #3: Toss the thickly sliced potatoes with the dressing. Let cool completely before adding the radishes.
Step #4: Clean, trim, and slice the radishes while the potatoes are resting. Chop the dill.
Step #5: Add oil, radishes, and dill to the potatoes.
Step #6: Toss gently and adjust seasoning with salt, pepper, vinegar, or sugar if needed.
Tips
Potatoes: Don't overcook them or they will break when tossed. Mix them with the dressing while still as hot as possible. Slice them thick so they hold up when tossed.
Season again after resting, not only at the start. If it tastes flat after resting, it usually needs a bit more vinegar or salt, not extra oil.
Add radishes just before serving so that they remain crunchy.
Storage (and make ahead)
Keeps well in the fridge for up to 2 days.
Best make-ahead method:
- prepare potatoes + dressing base first + toss
- add radishes and dill shortly before serving for the best texture
Before serving, let it sit at room temperature again so the flavour opens up, and don't forget to adjust the taste.
For more delicious potato recipes, check out these Roasted Potatoes with Peppers or the Cabbage and Potato Bake.
What to serve with it?
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📖 Recipe
Easy Radish Potato Salad
Equipment
- Large pot for the potatoes
- Small saucepan for the dressing
- Large bowl
Ingredients
- 2 lbs waxy potatoes Note 1
- 1 medium onion finely chopped
- ¾ cup vegetable stock
- 1 tablespoon grainy mustard
- 2 teaspoons Dijon mustard
- 4 tablespoons apple cider vinegar
- ½ teaspoon granulated sugar
- 1 bunch of radishes 10-15, depending on size
- 3 tablespoons canola or sunflower oil, Note 2
- 1 small bunch of dill
- fine sea salt and ground black pepper
Instructions
- Cook potatoes: Wash the potatoes thoroughly. Place them in a pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and cook until fork-tender. This takes about 20-30 minutes, depending on size. They should be tender but not mushy; they will break when tossed.2 lbs waxy potatoes
- Let cool slightly: Drain the potatoes and let them cool for a few minutes. Not too long, just enough so you can handle them. They should still be warm when mixed with the dressing.
- Make the dressing: While the potatoes are cooking, prepare the dressing. Pour the stock into a small saucepan and bring to a boil. Add the finely chopped onion, remove from heat, and let it steep for 5 minutes.¾ cup vegetable stock + 1 medium onion
- Add grainy mustard, Dijon mustard, vinegar, sugar, salt, and pepper to taste. Be generous.1 tablespoon grainy mustard + 2 teaspoons Dijon mustard + 4 tablespoons apple cider vinegar + ½ teaspoon granulated sugar + fine sea salt and ground black pepper
- Slice potatoes: Once the potatoes are cool enough to handle, peel and cut them into thick slices. Place them in a large bowl.
- Combine: Add the warm dressing to the potatoes and toss gently to combine. Let the salad sit for about 30 minutes to absorb the flavours.
- Radishes: Clean, trim, and slice the radishes while the potatoes are resting. Finely chop the dill as well.1 bunch of radishes + 1 small bunch of dill
- Toss: Add oil, radishes, and dill to the potatoes. Toss gently again and adjust seasoning with salt, pepper, vinegar, or sugar if needed.3 tablespoons canola + fine sea salt and ground black pepper
- Serve: Serve immediately or cover and refrigerate until needed. Before serving, bring to room temperature for about 30 minutes and adjust seasoning again if necessary.
Notes
- Best potatoes for salad: Waxy potatoes like Yukon Gold, Charlotte, or similar varieties work best. They hold their shape well after cooking and don't turn mushy.
- Oil: Canola or sunflower oil works well for this style of potato salad. A mild olive oil also works if you prefer a slightly different taste.
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