New potato, radish and dill salad

New potato, radish and dill salad
  • Serves icon Serves 6
  • Time icon Ready in 15 minutes

Dill and radishes are a welcome inclusion in this summery potato salad recipe.

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
Calories
123kcals
Fat
3.7g (1.7g saturated)
Protein
4.6g
Carbohydrates
22.4g (3.7g sugars)
Fibre
2.2g
Salt
0.2g

Ingredients

  • 750g new potatoes
  • 1 tbsp black onion (nigella) seeds
  • 200ml Greek yogurt
  • 150g radishes, thinly sliced
  • 1 bunch of fresh dill, chopped

Method

  1. Put the new potatoes in a pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender.
  2. 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.
  3. Remove from the heat. Put in a large bowl with the Greek yogurt and some seasoning.
  4. 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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Read what others say...

  1. 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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