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Radish Potato Salad

 Radish Potato Salad
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
4 ServingsPrep: 30 min. + chilling


  • 5 medium red potatoes (about 1-1/2 pounds)
  • 1 cup sliced radishes
  • 2 hard-cooked 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


  • 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. Yield: 4 servings.