Best 5 Tangy Potato Salad With Radishes Recipes

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Are you looking for a delicious and refreshing potato salad recipe to enjoy during the warm summer months? Look no further! This tangy potato salad with radishes is the perfect dish to bring to a potluck or cookout. With its vibrant flavors and crunchy texture, this salad will be a hit with everyone who tries it. In this article, we'll provide you with a step-by-step recipe for making this delicious dish. So gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SALAD WITH RADISHES



Potato Salad with Radishes image

This potato salad is made without mayo and gets a fresh and light flavor through the addition of radishes. It also adds a bright color. I make it with a chive-vinaigrette.

Provided by stephanie

Categories     Salad     Potato Salad Recipes     No Mayo

Time 1h25m

Yield 4

Number Of Ingredients 8

1 ¾ pounds Yukon Gold potatoes
1 white onion, chopped
2 bunches radishes, sliced
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
½ cup extra-virgin olive oil
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
  • Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.
  • Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 38.5 g, Fat 28.3 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 98.4 mg, Sugar 0.8 g

RADISH POTATO SALAD



Radish Potato Salad image

This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.-Lydia Garcia, Hanover, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

5 medium red potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Dash pepper

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

TANGY GOAT CHEESE AND DILL POTATO SALAD



Tangy Goat Cheese and Dill Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds diced Yukon gold potatoes
Salt
1/4 cup white wine or 2 tablespoons white wine vinegar
1/2 cup goat cheese crumbles
1 cup yogurt, creme fraiche, or sour cream
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 small clove garlic, finely grated or minced
1/4 cup finely chopped dill
4 scallions, finely chopped, whites and greens
Freshly ground black pepper
2 dill pickles, chopped
4 radishes, thinly sliced

Steps:

  • Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
  • When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
  • In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.

TANGY POTATO SALAD WITH RADISHES



Tangy Potato Salad with Radishes image

Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 12

4 pounds red potatoes, cubed
3 tablespoons plus 2/3 cup white wine vinegar, divided
8 hard-boiled large eggs, sliced
6 radishes, thinly sliced
1/2 cup minced chives
1 cup buttermilk
1/2 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.

Nutrition Facts : Calories 227 calories, Fat 11g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

TANGY POTATO SALAD



Tangy Potato Salad image

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

Provided by Greenleafwolf

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 8

4 potatoes
4 eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

Steps:

  • Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
  • Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
  • Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 g

Tips:

  • For the best results, use waxy potatoes such as Yukon Gold or Red Bliss, as they hold their shape better when cooked.
  • Boil the potatoes until they are just tender, but not mushy. You should be able to easily pierce them with a fork, but they should not fall apart.
  • Let the potatoes cool slightly before slicing them. This will help them keep their shape and prevent them from breaking.
  • Use a sharp knife to slice the potatoes and radishes. This will help them retain their color and texture.
  • For a tangy dressing, use a combination of mayonnaise, sour cream, and Dijon mustard. You can also add other herbs and spices, such as dill, chives, or parsley.
  • Garnish the potato salad with fresh herbs, such as dill, chives, or parsley, before serving.

Conclusion:

This tangy potato salad with radishes is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy. So next time you are looking for a quick and easy side dish, give this tangy potato salad a try. You won't be disappointed!

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