New Potato Salad with Dill and Radish Recipe
A light salad made with new potatoes, dill and crunchy radishes is a late spring and summer classic in Poland. It’s perfect as a side for the grill, but also works as a standalone dinner when it’s too hot for heavy dishes. It’s a bit like German Kartoffelsalat, but fresher, lighter and very dill-forward.
This salad showcases the flavor of young potatoes and fresh dill, two ingredients strongly associated with Polish late spring and summer. The addition of radish and cucumber makes it crisp and refreshing, and the yogurt-based dressing keeps it lighter than many classic potato salads.
Chef's tips
Don’t overcook the potatoes – they should be just tender so they hold their shape in the salad. If the radishes are very sharp, you can slice them a bit earlier and sprinkle lightly with salt to mellow their flavor. For the best taste, use really fresh herbs and don’t be afraid of a generous amount of dill.
How to serve
Serve in a large bowl sprinkled with extra chopped dill and chives. It pairs well with grilled meats, fish or vegetable skewers, and also works as a light lunch with a boiled egg on the side.
Ingredients
- new potatoes small or medium - 800 g
- radish - 8 piece
- fresh cucumber medium - 1 piece
- fresh dill - 0.5 bunch
- chives - 0.5 bunch
- yogurt Greek yogurt works well - 150 g
- mayonnaise - 2 tablespoons
- Sarepska mustard or another hot mustard - 1 teaspoon
- lemon juice or apple cider vinegar - 1 tablespoon
- salt to taste
- pepper to taste
Preparation
- Scrub the potatoes thoroughly but do not peel them. Cut larger ones in half. Put them in a pot, cover with cold water, lightly salt and cook for 15–20 minutes from the moment they start boiling, until tender but not falling apart. Drain and set aside to cool.
- Wash the radishes, trim the ends and slice thinly. Wash the cucumber; if the skin is thick you can peel it. Cut it in half lengthwise, scoop out the soft seedy center with a teaspoon and slice into half-moons.
- Rinse the dill and chives, pat dry and chop finely.
- In a bowl, mix the yogurt, mayonnaise, mustard and lemon juice. Season with salt and pepper. The dressing should be slightly tangy and bold in flavor – after tasting you can add more lemon juice or mustard.
- Cut the cooled potatoes into large cubes or slices. Transfer to a large bowl, add the radish, cucumber, dill and chives.
- Add the dressing and gently mix so the potatoes don’t fall apart. Taste and, if needed, season with more salt and pepper.
- Refrigerate the salad for at least 20–30 minutes so the flavors meld. Serve chilled as a side to grilled meat or as a standalone dish.
Storage
Przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wymieszaj i ewentualnie dodaj łyżkę jogurtu, bo ziemniaki wchłaniają sos.
