Creamy Potato Salad with Dill Lemon Radishes
Elevate your summer gatherings with this Creamy Potato Salad with Dill Lemon Radishes—a vibrant twist on a classic favorite. This recipe pairs tender baby potatoes with crunchy, zesty radishes and a refreshing dressing infused with fresh dill, tangy lemon juice, and a touch of Dijon mustard. The creamy blend of mayonnaise and sour cream creates a luscious coating for every bite, while the fragrant lemon zest and olive oil enhance the brightness of the dish. Perfectly balanced with subtle oniony notes from chopped green onions, this salad shines as a side dish for barbecues, picnics, or family dinners. Serve it chilled or at room temperature, and let the fresh and bold flavors take center stage. A must-try for potato salad lovers seeking a flavorful upgrade!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 lbs baby potatoes
- 1 cup radishes
- 2 tbsp fresh dill
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp Dijon mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 2 green onions
- 1 tsp olive oil
Instructions
Wash the baby potatoes and cut them into bite-sized pieces. Leave the skins on for extra texture and nutrition.
Place the potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 10-12 minutes.
While the potatoes are cooking, thinly slice the radishes and chop the fresh dill and green onions. Set aside.
In a large mixing bowl, whisk together mayonnaise, sour cream, lemon juice, lemon zest, Dijon mustard, olive oil, salt, and pepper to create the dressing.
Drain the cooked potatoes and let them cool for 5-10 minutes until they are warm but not steaming hot.
Add the potatoes to the bowl with the dressing and gently toss to coat the potatoes evenly.
Fold in the sliced radishes, fresh dill, and green onions. Taste and adjust the seasoning with additional salt and pepper if needed.
Transfer the potato salad to a serving bowl and garnish with a sprinkle of dill and a few slices of radish on top for presentation.
Serve immediately at room temperature, or refrigerate for 1-2 hours to allow the flavors to meld before serving. Enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
