New potato, radish and dill salad

Ingredients

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

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.

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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Cheryl Wilson says:

11th Jun 2015 at 9:42 am

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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