Potato Salad Recipe With Egg and Radishes: Creamy Dill Dressing With Crisp Veggies

This potato salad delivers the perfect balance of creamy and crisp textures. The combination of tender potatoes, hard-boiled eggs, and fresh radishes creates a dish that’s both comforting and refreshing.

I’ve perfected this recipe by focusing on the dressing—a tangy, creamy dill blend that ties everything together without overwhelming the natural flavors. The radishes add a pleasant bite that cuts through the richness.

The key is cooking the potatoes just until tender and chilling them before mixing. This ensures they hold their shape and absorb the dressing evenly for the best texture in every bite.

Ideal for picnics, potlucks, or as a side for grilled meats. This version will become your go-to for any gathering.

Ingredients for Potato Salad Recipe with Egg and Radishes

Pantry staples and fresh veggies make this potato salad shine with every bite.

The potatoes are everything here. Yukon Golds are my go-to—they hold shape and taste buttery. Grab them at any grocery store, just look for firm, smooth skins (no green spots, which means bitterness). The eggs should be fresh—older ones peel easier but the yolks won’t crumble as nicely. I always pick up radishes from Whole Foods for their vibrant color and crispness.

No Yukon Golds? Red potatoes work in a pinch, but they’re waxier. Swap mayo for Greek yogurt at a 1:1 ratio if you want it lighter. Fresh dill not in stock? Dried dill at one-third the amount gets you close, but add it to the dressing early so it rehydrates. The celery adds crunch, so if you skip it, bell pepper or cucumber can fill in.

This keeps 3-4 days in the fridge—actually tastes better after a day as flavors meld. Store in an airtight container, and give it a stir before serving. Doesn’t freeze well (the potatoes go mushy), so make fresh for best texture.

Step-by-Step Instructions for Potato Salad With Egg and Radishes

Here’s how I make this classic side with the perfect creamy texture and crisp veggie crunch.

Step 1: Cook and Prep the Base Ingredients

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add ½ tsp Salt and bring to a boil. Reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

While the potatoes cook, hard-boil the 4 whole Large Eggs for 9-10 minutes. I drop them into boiling water and set a timer—this ensures perfectly set yolks. Drain both potatoes and eggs, then run the eggs under cold water to stop the cooking. Peel, cube, and chop respectively while still warm.

Step 2: Prepare the Fresh Vegetables

Thinly slice the 6 whole Radishes using a sharp knife or mandoline for paper-thin rounds. Finely dice the 3 stalks Celery into ¼-inch pieces. Chop the 0.5 whole Red Onion into small, even pieces—you want about ½ cup total.

Here’s the thing—keep these prepped separately until assembly. This prevents the radishes from bleeding their color into the celery and onion. I also chop the 2 tbsp Fresh Chives last, as they wilt quickly once cut.

Step 3: Make the Creamy Dill Dressing

In a medium bowl, whisk together the 0.75 cup Mayonnaise, 0.25 cup Sour Cream, 1 tbsp Dijon Mustard, and 1 tbsp Apple Cider Vinegar until smooth. Stir in the 2 tbsp Fresh Dill, remaining ½ tsp Salt, and 0.5 tsp Black Pepper.

The vinegar cuts through the richness, while the mustard adds depth. I always taste here and adjust seasoning—sometimes I add an extra pinch of salt if the potatoes need it. For a touch of sweetness, fold in the 2 tbsp Sweet Pickle Relish last.

Step 4: Combine Everything Gently

In a large bowl, combine the warm potatoes, chopped eggs, radishes, celery, and red onion. Pour the dressing over and fold everything together with a silicone spatula. The warmth of the potatoes helps them absorb the dressing better.

Don’t overmix—you want to keep the chunks intact. I like to let it sit for 10 minutes before serving so the flavors meld. The radishes stay crisp, the potatoes stay creamy, and every bite has that perfect balance of textures.

Garnish with the chopped chives just before serving for a fresh, oniony pop. This potato salad tastes even better after a 1-hour chill in the fridge.

Essential Equipment for This Dish

Essential Cooking Pot

I always use my 5-quart enameled cast iron Dutch oven for boiling potatoes. It distributes heat evenly and has enough room for the 2 lb Yukon Gold Potatoes to cook uniformly. A heavy pot prevents burning if you accidentally let the water boil too vigorously. 🔥

Mixing Bowls

A set of nested stainless steel mixing bowls is indispensable. I use the largest one for combining all ingredients, and a medium one for whisking the dressing. The stainless steel won’t absorb odors like plastic, and they’re easy to clean.

Sharp Knives

Invest in a 8-inch chef’s knife for chopping potatoes and a paring knife for precise radish slicing. Sharp knives make prep faster and safer. I keep mine honed with a ceramic sharpening rod between uses.

Mandoline Slicer

For paper-thin radish slices, I use a Benriner mandoline. It creates consistent, even slices quickly. Just be sure to use the hand guard—safety first! This tool also works for the celery if you prefer ultra-thin strips.

Silicone Spatula

A heat-resistant silicone spatula is perfect for folding the dressing into the warm potatoes without scratching your bowls. The flexible edge gets every bit of dressing incorporated. I have a red one just for savory dishes.

Timer

Precise timing is key for perfect eggs. I use my phone’s timer for the 9-10 minutes hard-boil, but a dedicated kitchen timer works too. It keeps me from overcooking the potatoes while I multitask. ⏰

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