Easy Radish Potato Salad

potato radish salad with dill in a bowl, more radishes and dill around it.

This radish potato salad with a warm mustard dressing is lighter than the usual mayo style, with just enough bite from the radishes to keep things interesting.

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 30

Servings servings

Calories 275kcal

Author Adina

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

US - EU

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.

Nutrition