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Creamy Potato Salad with Radishes, Lemon & Dill

Scott Phillips

Yield: Yields about 6 cups.

Servings: six.

The scallions and radishes make this a refreshing side, while a little bit of whipped cream in the dressing give it a light texture.


  • 2 pounds unpeeled smallish red potatoes, scrubbed (see Choosing the best potatoes for salads)
  • Kosher salt
  • 2 inner ribs celery and their tender leaves, finely chopped (about 1/2 cup)
  • 3/4 cup thinly sliced radishes (about 6 small radishes)
  • 3 scallions (white and tender green parts), chopped
  • 2 tablespoons chopped fresh dill
  • 1/4 cup heavy cream, well chilled
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • Freshly ground pepper (black or white

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 300
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 25
  • Sodium (mg): 210
  • Carbohydrates (g): 31
  • Fiber (g): 3
  • Protein (g): 4


  • Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender , about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.
  • When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl. Add the celery, radishes, scallions, and dill and fold gently to distribute; set aside.
  • In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Serve, or cover and chill for up to a day.


Rate or Review

Reviews (13 reviews)

  • LArcher | 07/08/2016

    Really nice recipe. I used fresh dill and radishes from my garden and it was a snap to put together. Great way to use radishes.

  • bessieheath | 06/16/2015

    This is probably the best potato salad I've ever made. I lacked the scallions, so I used some chives I had growing. I think the scallions would have been more assertive and maybe an even better choice. I will definitely be using this recipe again and again.

  • user-376339 | 05/27/2013

    This is awesome! A much lighter version of potato salad that's full of flavor. Served it to 6 men who really enjoyed it.

  • Lilia37 | 04/01/2013

    My go-to recipe for potato salad. Although I usually add two boiled eggs, chopped. Plus a little bit of relish/chopped sweet pickle to the dressing.

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