Bright, tangy, and refreshingly crunchy, this potato salad with radishes turns simple new potatoes into a show-stopping side.
It’s an easy make-ahead dish that balances creamy crème fraîche with peppery radish and sweet peas.
Perfect for picnics, weeknight dinners, and spring or summer gatherings.
Try it alongside other bright mains to build a balanced menu; I often pair it with quick skillet dishes for a full plate. This stir-fry is a good, fast partner when you need dinner in 20 minutes.
Why You’ll Love This Potato salad with radishes
– Bright, tangy dressing that doesn’t overwhelm the potatoes.
– Crunchy radishes add peppery contrast to creamy potatoes.
– Fresh peas give a sweet pop and vibrant color.
– Easy to make ahead and keeps well for parties.
– Simple, pantry-friendly ingredients with an elegant finish.
– Versatile: serves as a side, light lunch, or picnic staple.
The texture profile is where this Potato salad with radishes shines: silky crème fraîche coats tender, waxy new potatoes while thin radish slices and sweet peas provide pops of crunch and bite. The dill and chives lift the flavor with fresh anise and onion notes, and lemon plus Dijon keep the dressing lively without being sharp.
"5 stars — This was the most refreshing potato salad I’ve made. The radishes give it life, and the herbs make it taste like spring on a plate." — A happy reader
Key Ingredients for Potato salad with radishes
Choose the right core components and the salad will sing. Below are the top ingredients that define this recipe and what to know about them.
Creme fraiche (4 dl)
Creme fraiche is the backbone of the dressing. It gives a gentle tang and thick, luxurious mouthfeel that clings to potatoes. If you can’t find crème fraîche, full-fat Greek yogurt is a workable substitute but expect a slightly tangier, less creamy texture.Små nye kartofler — new potatoes (1 kg), cooked and cooled
New potatoes are waxy and hold their shape after boiling, which keeps the salad from becoming mushy. Choose smooth-skinned, firm potatoes with no sprouts. If you must substitute, use fingerlings or any waxy variety; avoid starchy russets which break down.Radishes (100 g) thinly sliced
Radishes provide peppery crunch and vibrant color that contrast the soft potatoes. Buy firm, small radishes for crispness and mild flavor. If you don’t like raw radishes, quick-pickle them for a milder, tangy bite.Fresh shelled peas (100 g)
Fresh peas add sweet, bright bursts and a pop of green. Use pod-fresh peas or good-quality frozen peas thawed quickly—fresh is best for texture. If substituting, snap peas or blanched edamame can offer similar chew and sweetness.
Full Ingredient List for Potato salad with radishes
– 4 dl Creme fraiche
– 1 dl Finthakket purløg (finely chopped chives)
– 1 dl Finthakket frisk dild (finely chopped fresh dill)
– 2 teskefulde Dijonsennep (2 tsp Dijon mustard)
– 2 teskefulde Friskpresset citronsaft (2 tsp fresh lemon juice)
– 2 teskefulde Groft salt (2 tsp coarse salt)
– Friskkværnet peber (freshly ground pepper)
– 1 kg Små nye kartofler – kogte og afkølede (1 kg small new potatoes, cooked and cooled)
– 100 g Radiser i tynde skiver (100 g radishes, thinly sliced)
– 100 g Friskbælgede ærter (100 g fresh shelled peas)
– Dildkviste og finthakket purløg til pynt (dill sprigs and finely chopped chives for garnish)
Step-by-Step Instructions for Potato salad with radishes
Step 1: Make the dressing
In a bowl, whisk together the crème fraîche, finely chopped chives, chopped fresh dill, Dijon mustard, fresh lemon juice, coarse salt, and a few grinds of black pepper until smooth. Taste and adjust for salt, lemon, or mustard until the dressing is bright but balanced.
Pro Tip: The dressing should be glossy and slightly thick; you should see flecks of green from the herbs and smell a fresh lemon-and-dill perfume.
Step 2: Prepare the potatoes
If the potatoes are not already cooked, boil them whole or halved until just tender when pierced; drain and cool completely to room temperature. Cut any very large potatoes into evenly sized pieces so the salad mixes uniformly.
Pro Tip: The potatoes should hold their shape and appear intact—not falling apart—when you toss them with the dressing.
Step 3: Toss potatoes with dressing
Gently fold the cooled potatoes into the herb crème fraîche dressing, coating each piece evenly but without crushing. Use a large spoon or spatula and turn carefully to maintain texture.
Pro Tip: Visually, the potatoes should look glossy and lightly coated—not drenched—with pockets of herb visible between pieces.
Step 4: Add radishes and peas
Lay the thinly sliced radishes and fresh peas across the dressed potatoes, folding them in briefly to distribute but keeping much of the radish surface visible for color and crunch.
Pro Tip: You want to see slices of pink radish on the surface and bright green peas scattered—this signals good color contrast and texture.
Step 5: Chill before serving
Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Chilling also firms the dressing slightly and lets the herbs infuse the potatoes.
Pro Tip: After chilling, the salad should smell herb-forward and cool; the dressing will look set but still creamy rather than separated.
Step 6: Garnish and serve
Just before serving, garnish with fresh dill sprigs and a scattering of finely chopped chives. Adjust final seasoning with a pinch of coarse salt and a crack of black pepper.
Pro Tip: The finished plate should look fresh—green herbs, pink radish slices, and a creamy backdrop—inviting and bright.
Expert Tips for Potato salad with radishes
– Temperature tip: Always toss potatoes with dressing once fully cooled; warm potatoes will dilute and separate the crème fraîche. For best texture, cool for at least 20–30 minutes.
– Texture troubleshooting: If the salad is watery, gently drain excess liquid and add a spoonful more crème fraîche to restore creaminess.
– Equipment tip: Use a wide, shallow bowl to toss the salad so you coat potatoes without smashing them.
– Chopping tips: Cut larger potatoes into similar-sized pieces to ensure even seasoning and bite.
– Herb handling: Add half the herbs to the dressing and reserve the rest for garnish to keep fresh green color on top.
– Salt balance: Taste after chilling—cold dishes often need a final pinch of salt to wake the flavors.
– Timing tip: Make it 1–6 hours ahead for best flavor; beyond 24 hours the radishes soften and the salad loses crunch.
– Common mistakes: Avoid overcooking potatoes, overcrowding the pot during boiling, and using low-fat substitutes that can break the emulsion.
Storage & Freezing for Potato salad with radishes
Fridge storage: Store the salad in an airtight container for up to 3 days. Use a shallow, airtight container so the salad chills quickly and stays fresh.
Freezer storage: Freezing is not recommended. Crème fraîche and fresh peas lose texture when frozen, and radishes become watery.
Thawing: If you accidentally freeze it, thaw in the refrigerator and expect a textural change; you may need to add fresh herbs and a spoon of crème fraîche to revive it.
Reheating: This salad is best served cold or at room temperature. If you want warmed potatoes, reheat potatoes separately and toss with fresh dressing and raw radishes just before serving.
Variations & Substitutions for Potato salad with radishes
– Lemon-herb yogurt: Swap crème fraîche for full-fat Greek yogurt and add extra lemon zest. The result is tangier and lighter but still creamy, with a brighter citrus note.
– Bacon and spring onion: Stir in crumbled crispy bacon and thinly sliced spring onions for smoky depth. This version gains savory crunch; reduce added salt to balance the bacon’s saltiness.
– Mustardy vinaigrette: Replace half the crème fraîche with a mustard vinaigrette (olive oil, extra Dijon, vinegar). The salad becomes looser and more piquant, pairing well with grilled meats.
– Warm potato salad: Toss slightly warm potatoes with the dressing and fold in radishes at the end. This gives a more comforting texture and allows the potatoes to absorb dressing slightly without losing radish crunch.
Frequently Asked Questions About Potato salad with radishes
Q: Can I use frozen peas instead of fresh peas?
A: Yes, you can. Thaw frozen peas quickly under cold running water or blanch them for 30 seconds and shock in ice water. Drain thoroughly before adding; frozen peas can be slightly softer, so use them if fresh are unavailable.
Q: How do I keep potatoes from falling apart when boiling?
A: Start potatoes in cold, salted water and boil gently rather than at a violent rolling boil. Test with a fork—remove them at just-tender stage. Cooling promptly in a colander helps stop steam carryover cooking.
Q: Can I make the dressing ahead of time?
A: The dressing can be made up to 24 hours ahead and refrigerated in a sealed jar. Bring to cool room temperature before tossing with potatoes, and give it a whisk to re-emulsify if it has thickened.
Q: What’s the best potato-to-dressing ratio?
A: For this recipe, roughly 1 kg potatoes to 4 dl crème fraîche yields a lightly coated salad—about 3–4 tablespoons of dressing per 250 g potatoes. Adjust to preference; add more for creamier results.
Q: How can I keep radishes crunchy all day?
A: Store pre-sliced radishes in ice water in the refrigerator until you’re ready to assemble. Drain thoroughly before adding; this keeps them crisp and prevents excess moisture from diluting the dressing.
Final Thoughts on Potato salad with radishes
This Potato salad with radishes is bright, creamy, and textured—an easy recipe to rely on for spring and summer meals. Please leave a star rating in the recipe card below and pin this to Pinterest if you enjoyed it.
For inspiration and comparable salads, see Kartoffelsalat med grønne bønner og radiser – Vores jord, a variation that pairs radishes with green beans. If you like radish-forward potato salads, check the layered textures in Kartoffelsalat med glaskål, radiser og nye ærter – SalatTøsen. For a classic approach to radish and chive potato salad, this version is helpful: Klassisk kartoffelsalat med radiser og purløg.
Additional recipes and technique tips referenced in the article:
