Radish and Potato Salad

This potato salad can be served warm or room temperature and works with any variety of radish though we especially like it with black or watermelon radishes.

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2 lbs potatoes any variety, diced or cut into wedges
1/2 cup olive oil
1 red onion, thinly sliced
4 cloves garlic, minced
5 radishes any variety but especially black and watermelon
2 tbsp dijon or whole grain mustard
1 lemon, zest and juice
1 bunch parsley, roughly chopped
5 sprigs dill, roughly chopped


  1. Boil the potatoes until tender and then smash with your hands to make irregular shapes
  2. In a large frying pan heat the olive oil over medium heat
  3. Add the onion and garlic with a big pinch of salt and sweat until soft
  4. Add the radish and continue to sweat until soft but still holding their shape
  5. Combine the mustard, lemon zest, and herbs with the smashed potatoes and onion-radish mixture
  6. Stir to combine, taste, and adjust seasoning as desired