This potato salad with radishes is bright, creamy, and lightly tangy. The creme fraiche dressing is rich but fresh with lemon and Dijon, while the radishes and fresh peas add a crunchy, peppery pop. The potatoes bring soft, comforting texture that soaks up the dressing. It’s easy to make, needs little hands-on time, and tastes even better after chilling. Serve it as a picnic side, at a spring brunch, or alongside grilled fish for a simple weeknight meal.
Why You’ll Love This Potato Salad with Radishes
- Bright, creamy dressing from creme fraiche with a clean lemon lift.
- Crunchy radishes and fresh peas add texture and a fresh flavor contrast.
- Uses small new potatoes that stay tender and hold their shape.
- Ready in under an hour with just a short chill time.
- Flexible: easy to make ahead and scale for a crowd.
- Light and fresh enough for spring and summer meals but comforting year-round.
- Simple ingredients you can find in most stores or markets.
- Visually appealing garnish makes it a pretty side on any table.
What Is Potato Salad with Radishes?
This is a fresh-style potato salad where boiled, cooled small potatoes are tossed in a creme fraiche-based dressing and topped with thinly sliced radishes and fresh peas. It balances creamy and tangy with crisp, peppery notes from the radishes and an herbaceous lift from dill and chives. The cooking method is straightforward: boil small new potatoes until tender, cool, then combine with a flavorful cold dressing. The vibe is relaxed comfort food with a bright, springtime twist — great for picnics, potlucks, brunches, or as an easy side to grilled mains.
Ingredients for Potato Salad with Radishes
For the Base
- 1 kg Små nye kartofler – kogte og afkølede (1 kg small new potatoes, boiled and cooled; about 2.2 lb)
For the Sauce
- 4 dl Creme fraiche (4 dl creme fraiche — about 1 2/3 cups)
- 1 dl Finthakket purløg (1 dl finely chopped chives — about 1/2 cup)
- 1 dl Finthakket frisk dild (1 dl finely chopped fresh dill — about 1/2 cup)
- 2 teskefulde Dijonsennep (2 teaspoons Dijon mustard)
- 2 teskefulde Friskpresset citronsaft (2 teaspoons fresh lemon juice)
- 2 teskefulde Groft salt (2 teaspoons coarse salt)
- Friskkværnet peber (Freshly ground black pepper — to taste)
To Finish
- 100 g Radiser i tynde skiver (100 g radishes, thinly sliced — about 3.5 oz)
- 100 g Friskbælgede ærter (100 g fresh shelled peas — about 3.5 oz)
- Dildkviste og finthakket purløg til pynt (Dill sprigs and finely chopped chives for garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Creme fraiche: Substitute with full-fat Greek yogurt for a tangier, lower-fat option. Texture will be slightly thinner.
- Chives and dill: If you don’t have both, use one or swap dill for flat-leaf parsley for a milder herb note.
- Dijon mustard: Yellow mustard is milder; grainy mustard adds texture. Use what you have, but Dijon gives the most classic flavor.
- Lemon juice: Fresh is best. If you must use bottled lemon, reduce to 1 1/2 teaspoons and taste.
- Salt: Coarse salt is recommended so it disperses well. Reduce if you use table salt (about 1 1/2 teaspoons).
- Potatoes: Small new potatoes are ideal. If you only have larger potatoes, cut them into 1–1.5 inch chunks, boil until just tender.
- Peas: Frozen peas can be used if fresh are unavailable. Thaw and drain well before adding. Expect a small texture difference.
Step-by-Step Instructions
Step 1 – Prepare the potatoes
If not already cooked, wash the 1 kg small new potatoes. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until a knife slides in easily — usually 12–20 minutes depending on size. Drain and let cool until room temperature or chill in the fridge.
Visual cue: Potatoes are done when you can pierce one easily without it falling apart.
Step 2 – Make the dressing
In a bowl, combine 4 dl creme fraiche, 1 dl finely chopped chives, 1 dl finely chopped fresh dill, 2 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, and 2 teaspoons coarse salt. Stir until smooth. Season with freshly ground pepper and taste, adjusting salt and lemon as needed.
Pro cue: Taste the dressing on a small potato piece; it should be tangy but not sharp.
Step 3 – Toss potatoes in dressing
Place the cooled potatoes in a large bowl. Pour the dressing over the potatoes and gently toss to coat. Make sure the potatoes are evenly dressed. If the potatoes were very hot, let them cool before mixing to keep the dressing creamy.
Visual cue: Each potato piece should have a thin coat of dressing, not be swimming in sauce.
Step 4 – Add radishes and peas
Arrange or fold in 100 g thinly sliced radishes and 100 g fresh shelled peas on top of the dressed potatoes. You can fold them in lightly or leave them on top for a pretty presentation. The radishes add crunch; the peas add sweetness and color.
Pro cue: If using frozen peas, thaw and pat dry to avoid watering down the salad.
Step 5 – Chill and garnish
Cover and let the potato salad rest in the fridge for at least 30 minutes to let flavors meld. Before serving, garnish with dill sprigs and extra finely chopped chives. Serve chilled or at cool room temperature.
Pro Tips for Success
- Cool potatoes before mixing: Warm potatoes will thin the dressing and make it watery.
- Chop herbs finely: Small herb pieces distribute flavor better and look tidy.
- Taste and adjust: After mixing, taste for salt and lemon; adjust in small increments.
- Keep texture in mind: Slice radishes thinly for crunch without overpowering every bite.
- Use firm potatoes: New potatoes or waxy varieties hold shape; starchy potatoes can fall apart.
- Chill but don’t over-chill: 30–60 minutes is ideal; too long and the dressing firms up and dulls flavors.
- If making for a party, toss potatoes with most dressing and reserve a little to refresh just before serving.
Flavor Variations
- Optional: Add a little crunch with finely diced celery (mix into the dressing).
- Optional: Stir in a tablespoon of capers for a briny kick without changing the core recipe.
- Optional: Fold in a handful of chopped fresh dill pickles for tang and texture.
- Optional: Add a spoonful of whole-grain mustard for visible texture and deeper mustard flavor.
- Optional: Replace some creme fraiche with sour cream or Greek yogurt for a tangier profile.
- Optional: Sprinkle smoked paprika on top when serving for a light smoky aroma (keeps base recipe intact).
Serving Suggestions
- Serve alongside grilled salmon or white fish to balance richness.
- Pair with simple green salads or a rye bread for a Nordic-style meal.
- Offer as a side at barbecues instead of heavy mayo-based salads.
- Plate in a shallow bowl and garnish with extra herbs for a buffet table.
- Serve with cold cuts and pickles for a casual open-sandwich spread.
- Use as a warm potato salad variation: serve immediately after tossing while slightly warm.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook potatoes and make dressing up to 24 hours in advance. Assemble up to 8 hours before serving for best texture.
- Storage duration: Store in an airtight container in the refrigerator for 3–4 days. Herbs will lose brightness after day 2.
- Reheating: This salad is best served chilled or at cool room temperature. If you prefer warm, reheat gently in a saucepan until just warm and re-season; avoid high heat.
- Texture changes: Note that potatoes may absorb dressing over time and radishes will soften slightly. Stir in a splash of lemon or a spoonful of creme fraiche to revive before serving.
Storage and Freezing Instructions
- Freezing is not recommended. Creme fraiche and the fresh vegetables (radishes, peas, herbs) will separate and become watery when thawed.
- Instead of freezing, store refrigerated for up to 3–4 days. If you need longer storage, keep cooked potatoes separate from the dressing and frozen for up to 2 months, then defrost and mix with fresh dressing and vegetables when ready.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 280 kcal | 6 g | 35 g | 12 g | 4 g | 520 mg
Estimates vary by brands and portions.
FAQ About Potato Salad with Radishes
Q: The dressing is too thick. How can I thin it?
A: Stir in 1 teaspoon of water or extra lemon juice at a time until you reach the desired consistency.
Q: My salad turned watery after chilling. What happened?
A: Likely the potatoes were warm when mixed or frozen peas were not fully drained. Mix gently and add a bit more creme fraiche to restore texture.
Q: Can I use frozen peas?
A: Yes. Thaw and drain them well, then pat dry before adding so they don’t add extra water.
Q: How do I keep the potatoes from falling apart?
A: Use small new potatoes or waxy varieties and avoid overcooking. Test often while boiling and stop once a knife slides in.
Q: Can I make this vegan or dairy-free?
A: Optional: Use a thick plant-based yogurt or a vegan sour cream substitute in place of creme fraiche. Flavor will be slightly different.
Q: How long before serving should I garnish?
A: Garnish just before serving to keep herbs bright and radishes crisp.
Notes
- Slice radishes very thin for an elegant texture and to avoid overpowering the salad.
- Warm potatoes absorb dressing better; if using warm, mix and then chill to let flavors meld.
- Adjust salt carefully; the potatoes absorb seasoning, so re-taste after chilling.
- Present the salad on a large platter and add herb sprigs around the edges for a fresh look.
- Keep a little extra chopped chives to sprinkle just before serving for color.
Troubleshooting
- Bland flavor: Add a pinch more salt, a squeeze more lemon, or an extra teaspoon of Dijon.
- Overcooked potatoes that are mushy: Use remaining firm potatoes or serve as mashed potato salad with a softer texture.
- Watery salad: Chill the potatoes fully before mixing and drain peas well. Stir in a little more creme fraiche to fix texture.
- Dressing too tangy: Balance with a spoonful more creme fraiche or a small pinch of sugar.
- Herb flavor too strong: Reduce the amount of chives or dill by half and increase gradually next time.
- Salad too cold and firm: Let it sit at room temperature for 10–15 minutes before serving to bring back flavor.
Final Thoughts
This potato salad with radishes is a simple, fresh, and reliable side that balances creamy richness with crispy, peppery brightness. It’s easy to make ahead and scales well for gatherings. With small steps and a short chill, you’ll have a dish that looks good and tastes even better.
Conclusion
For another take and inspiration on kartoffelsalat med radiser, check this recipe from Arla: Arla’s recipe for Kartoffelsalat med radiser og nye kartofler.