Warm Summer Salad with Potatoes and Radishes
When I don't want a heavy dinner after the garden, I boil young potatoes and mix them warm with a dill sour cream dressing. I add radishes and cucumber at the end: this way the salad stays fresh, and the potatoes have time to absorb the flavor.
Author
dacha_nikita
Instructions
Wash the potatoes well, cut the larger ones in half, and boil in salted water for 14-16 minutes until tender. You can place the eggs in a separate pot and boil them hard for 9 minutes.
💡 Tip: Do not overcook young potatoes: a knife should go in easily, but the pieces should not fall apart.
About 16 min
While everything is boiling, mix the sour cream, mustard, lemon juice, oil, a pinch of salt, pepper, and half of the finely chopped dill.
💡 Tip: If the sour cream is very thick, add a teaspoon of warm water from the potatoes.
About 3 min
Drain the potatoes, let them steam for a minute, and cut the warm tubers into large wedges. Immediately mix them with half of the dressing.
💡 Tip: Warm potatoes absorb the sauce better than cold ones, so don’t wait for them to cool completely.
About 3 min
Slice the radishes into thin rounds, the cucumber into half-moons, and chop the green onions finely. Peel the eggs and cut them into quarters or chop them coarsely.
💡 Tip: If the cucumber is watery, it's better to quickly pat it dry with a towel, so the salad doesn't get soggy.
About 3 min
Gently fold in the radishes, cucumber, onions, eggs, and the remaining dressing into the potatoes. Sprinkle with dill, let it sit for 5 minutes, and serve warm or at room temperature.
💡 Tip: If there are no radishes, replace them with thinly sliced young cabbage or a bit more cucumber.
About 5 min
