The dressing for this salad is mayonnaise-based, though you could use an oil-based dressing, too. There’s a recipe in our archives for a white wine and oil dressing for a potato salad that I think would be quite good here.
Japanese turnips are also good here–they are, after all, half radish, on their mother’s side…
1 1/2 lbs potatoes, left whole, unless really large, then half them
1 – 1 1/2 c sliced radishes or Japanese turnips, or a combination
1/2 c grated carrot
2 hard boiled eggs, chopped
3/4 c mayonnaise, or a combination of mayo, sour cream, and/or yogurt
1 t dried dill, or 1 T fresh dill, or other herb, dried or fresh
2 T apple cider vinegar
salt and pepper, to taste
1. Put potatoes in a saucepan and cover with cold water. Bring to the boil, reduce heat, and simmer until just tender, 15 to 20 minutes, depending on their size. You want them to hold their shape for the salad, so don’t let them get too soft. Drain and let cool enough to handle.
2. Peel potatoes, if you like. Slice or dice. Put into a serving bowl. Add radish, carrot, and eggs, tossing gently.
3. Combine remaining ingredients and add to potatoes. Toss, again gently. Taste for seasonings. If possible, cover and refrigerate for at least an hour before serving. If you do this, gently stir before serving.