cooking · Dinner

Dill & Radish Potato Salad

Sorry for the late post today, it was a long day. Alistaire had his allergy testing this afternoon, and it was a long visit. The back test showed that in addition to his already existing peanut and cashew allergies, he has a nasty egg (both to white and yolks) and a really, really nasty reaction to wheat. So…let’s just say my world got turned on its side once again. Waiting for more of the testing to come back as well. Had to laugh though, he can eat fish and shellfish 😛 Irony at its best…..

After a stressful afternoon, I was ready to retire to my computer, and plan my outing tomorrow. Eee! Kid-free! Adult conversation! Networking! The Disney Social Media Moms tour stops in Bellevue tomorrow and I am going 🙂 And I used it as an excuse to buy a cute pair of khakis and new sandals.


Last week, having come home with a 5 pound bag of mixed new potatoes (gold, red and blue) and a lovely bunch of radishes, I was thinking potato salad. Then I opened up a new post from Annemarie at Real Food. Real Deals., and saw her salad recipe, and I had to try a version of it! With some adaptations, out came a version all my own. The taste was fresh, crunchy and just a little spicy. I let my salad chill overnight to develop the flavors. PS: Since we knew Alistaire has a standing chicken egg allergy, even before testing, I only use turkey eggs now.


Dill & Radish Potato Salad


  • 2 lb.. new potatoes (any color or mixed)
  • 3 hard-boiled eggs, peeled and chopped (we used turkey eggs)
  • 2 Tbsp fresh dill, finely chopped
  • 1 bunch green onions, trimmed and thinly sliced
  • 2 large radishes, trimmed and finely chopped
  • ½ cup plain greek-style yogurt
  • 2 Tbsp red pepper seasoned rice vinegar
  • Salt to taste


Rinse potatoes, add to a tall saucepan, cover with cool water and salt generously. Bring to boil, cook until fork tender, drain and shake dry, set aside to cool enough to handle. Chop into bite-size pieces.

Add potatoes to a large mixing bowl, toss with egg, dill, green onions and radishes.

In a small bowl, whisk yogurt and vinegar, salt to taste. Pour dressing over salad, gently fold to coat, taste for salt.

Store tightly covered.


I used 3 large turkey eggs. To hard boil, add 5 or 6 eggs to a small saucepan, cover with cool water. Bring to a boil, cover and turn off heat. Let sit for 15 minutes, drain and run cool water over. Shell and chop. Store leftover eggs in shell, in refrigerator for snacks.

Serves 6 to 8.


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