New potato, radish and dill salad
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Easy
- July 2012
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Serves 6
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Ready in 15 minutes
Dill and radishes are a welcome inclusion in this summery potato salad recipe.
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Vegetarian recipes
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
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Ingredients
- 750g new potatoes
- 1 tbsp black onion (nigella) seeds
- 200ml Greek yogurt
- 150g radishes, thinly sliced
- 1 bunch of fresh dill, chopped
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.
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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.