New potato, radish and dill salad
- Published: 30 Jun 12
- Updated: 18 Mar 24
Dill and radishes are a welcome inclusion in this summery potato salad recipe.
Advertisement
Ingredients
- 750g new potatoes
- 1 tbsp black onion (nigella) seeds
- 200ml Greek yogurt
- 150g radishes, thinly sliced
- 1 bunch of fresh dill, chopped
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put the new potatoes in a pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender.
- Drain, then cut any large potatoes in half. Heat a non-stick frying pan, add the black onion seeds and dry-fry for 30 seconds or so until they start to crackle.
- Remove from the heat. Put in a large bowl with the Greek yogurt and some seasoning.
- Mix in the warm potatoes, coating well, then toss through the radishes and dill. Sprinkle over a little more chopped dill, then serve.
Recipe continues after advertising
Advertisement
- Recipe from July 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 123kcals
- Fat
- 3.7g (1.7g saturated)
- Protein
- 4.6g
- Carbohydrates
- 22.4g (3.7g sugars)
- Fibre
- 2.2g
- Salt
- 0.2g
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
This was a good dish but I used half Greek yoghurt and half mayo. Get some very good radishes to appreciate the flavour. Did not have black onion seeds but used (what I was told was a good substitute) toasted sesame seeds.