Potato Salad with Radishes
A bright and tangy potato salad featuring creamy crème fraîche, peppery radishes, and sweet peas, perfect for warm weather gatherings.
Ingredients
For the dressing
- 4 dl Creme fraiche Backbone of the dressing; use full-fat Greek yogurt as a substitute if necessary.
- 1 dl Finthakket purløg (finely chopped chives)
- 1 dl Finthakket frisk dild (finely chopped fresh dill)
- 2 teskefulde Dijonsennep (Dijon mustard)
- 2 teskefulde Friskpresset citronsaft (fresh lemon juice)
- 2 teskefulde Groft salt (coarse salt)
- Friskkværnet peber (freshly ground pepper)
Main ingredients
- 1 kg Små nye kartofler — kogte og afkølede (small new potatoes, cooked and cooled) Waxy potatoes that hold their shape well after boiling.
- 100 g Radiser i tynde skiver (radishes, thinly sliced) Add peppery crunch and vibrant color.
- 100 g Friskbælgede ærter (fresh shelled peas) Fresh is best for texture.
For garnish
- Dildkviste og finthakket purløg (dill sprigs and finely chopped chives) For garnish before serving.
Instructions
Preparation
- Make the dressing: In a bowl, whisk together the crème fraîche, chives, dill, Dijon mustard, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
- Prepare the potatoes: If not already cooked, boil new potatoes until tender. Cool them to room temperature, then cut larger potatoes into uniform pieces.
Assembly
- Gently fold the cooled potatoes into the dressing, ensuring each piece is coated without crushing.
- Add sliced radishes and peas, folding them in to maintain their visibility and crunch.
- Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Serving
- Garnish with dill sprigs and chives before serving, adjusting final seasoning if needed.
Notes
For best results, chill for 1-6 hours to enhance flavors. Store in an airtight container for up to 3 days; do not freeze.