Creamy Wild Garlic Potato Salad with Radishes
This springtime potato salad is a true delight! The pungent freshness of wild garlic meets creamy potatoes and crisp radishes – perfect as a side dish or a light main meal. You'll love its simple preparation and irresistible flavor.
Preparation
20 min.
Cook / Bake
25 min.
Servings
4
Calories
350 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 1.5 lbwaxy potatoes
- 0.5 cupmayonnaiseEi
- 0.25 cupplain yogurt(or sour cream)
- 2 tbspwhite wine vinegar
- 1 tbspDijon mustard
- 0.5 cupwild garlic(finely chopped)
- 1 bunchradishes(thinly sliced)
- 0.25 cupred onion(finely diced)
- 1 tspsalt(or to taste)
- 0.5 tspblack pepper(freshly ground, or to taste)
Instructions
Wash the potatoes thoroughly. Cook them in their skins in salted water for about 20-25 minutes, or until tender when pierced with a fork. Drain the potatoes and let them cool slightly.
While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, yogurt, white wine vinegar, and Dijon mustard until smooth.
Once the potatoes are cool enough to handle, peel them and cut them into bite-sized pieces (about 1/2-inch cubes). Add the warm potato pieces to the dressing in the bowl.
Add the finely chopped wild garlic, thinly sliced radishes, and diced red onion to the bowl with the potatoes and dressing.
Gently fold all the ingredients together until the potatoes are evenly coated with the dressing. Be careful not to mash the potatoes.
Season the potato salad with salt and freshly ground black pepper to taste. You might need more salt as the potatoes absorb it.
Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. For best results, chill for a few hours or overnight.
Serve chilled as a side dish or a light main course. Garnish with a few fresh wild garlic leaves if desired.
💡 Tipp
Varianten
- Add crispy bacon bits for a smoky flavor.
- Include chopped hard-boiled eggs for extra protein.
- Mix in some fresh dill or parsley for added herbs.
Ersatz & Alternativen
- No wild garlic? Use a combination of fresh chives and a small amount of finely minced garlic.
- Swap plain yogurt for sour cream or crème fraîche for a richer dressing.
- For a vegan option, use vegan mayonnaise and a plant-based yogurt.
Aufbewahrung
Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.
Einfrieren
Potato salad with mayonnaise does not freeze well, as the texture of the dressing can separate upon thawing.
Nutrition per serving
Calories
350 kcal
Protein
6 g
Carbohydrates
35 g
Fat
20 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/creamy-wild-garlic-potato-salad-with-radishes
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