New potato, radish and dill salad
Dill and radishes are a welcome inclusion in this summery potato salad recipe.
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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
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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.
Nutrition
- 123kcals Calories
- 3.7g (1.7g saturated) Fat
- 4.6g Protein
- 22.4g (3.7g sugars) Carbs
- 2.2g Fibre
- 0.2g Salt
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Reviews
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.
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