Dill, Cucumber, and Radish Potato Salad
The dill and fresh spring veggies in this potato salad make for a bright and vibrant side dish. The radishes and green onion were part of our farm box, and we were more than happy to incorporate them into this delicious and creamy side, with just a little kick from the mustard.
Recipe inspired by Vikalinka and post by Dave.
-1 lb baby potatoes
-1/2 English cucumber, sliced thinly
-1 bunch French breakfast radishes, sliced thinly
-5 oz Greek yogurt
-1/2 cup light sour cream
-1 tablespoon Dijon mustard
-1 tablespoon white wine vinegar
-1 tablespoon dill
-salt, to taste
-green onions for garnish
Boil baby potatoes for eight minutes, until easily pierced with a knife. Mix Greek yogurt, sour cream, mustard, vinegar, dill and salt in a large bowl to combine. Drain potatoes, quarter and toss in dressing. Refrigerate to cool.
Slice cucumber and radishes thinly, and carefully, with a sharp knife or mandolin. Pour chilled potatoes into serving dish, reserving some dressing at the bottom of the prep bowl. Using a rubber spatula, toss cucumber and radish slices in the reserved dressing, and pour over potatoes. Top with additional dill, green onions, and additional salt to taste.
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