Dilly Potato Salad with Radishes
Creamy potato salad is a summertime staple for picnics and barbecues. Add in some fresh dill and radishes to enhance a summer favorite.
Servings: 6 cups
Calories: 204kcal
Equipment
- 4 to 6 quart sauce pot
- Cutting board and knife
- Large bowl and rubber spatula
Ingredients
- 4 each potatoes red and/or yellow
- ½ cup dill pickles diced
- 1 each rib celery diced
- ½ each red bell pepper diced
- 8 each red radishes sliced
- 2 each hard-boiled eggs diced (optional)
Dressing:
- ¾ cup mayonnaise or plain yogurt or sour cream
- 1/3 cup Dijon
- ½ tsp granulated garlic
- 1 tbsp fresh dill chopped, or 1 tsp dry dill
- 1 tbsp fresh chives chopped
- ½ tsp celery seeds
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
- Cut potatoes into bite size pieces. Place in cold water and then bring to a boil. Simmer until fork tender, about 8 to 10 minutes.
- In the meantime, prepare dressing and veggies. When the potatoes are ready, drain and add to dressing. It will appear that there is a lot of sauce but the warm potatoes will soak up the sauce and absorb the flavor.
- Place in the refrigerator to cool for about an hour, stirring a couple of times.
- Stir in the rest of the ingredients.
- Cool in the refrigerator for another hour before eating.
- Enjoy!
Notes
Potatoes are a high-risk food; when not cooled right away, potatoes can create a food-borne sickness that you really don’t want to have.
Nutrition
Serving: 1cup | Calories: 204kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 634mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg