Potato Salad with Radishes


This potato salad is made without mayo and gets a fresh and light flavor through the addition of radishes. It also adds a bright color. I make it with a chive-vinaigrette.

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
45 mins
Total Time:
1 hr 25 mins
4 servings


  • 1 ¾ pounds Yukon Gold potatoes

  • 1 white onion, chopped

  • 2 bunches radishes, sliced


  • 4 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • salt and freshly ground black pepper

  • ½ cup extra-virgin olive oil

  • 2 tablespoons chopped fresh chives


  1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.

  2. Cool potatoes until easily handled. Peel and slice into a large bowl. Cool completely, about 30 minutes. Add onion and radishes.

  3. Whisk red wine vinegar, mustard, salt, and pepper in a bowl or cup. Drizzle in olive oil, while whisking, until well combined. Stir in chives. Drizzle over potato mixture and carefully mix in. Set aside for 15 minutes. Season with salt and pepper.

Nutrition Facts (per serving)

422 Calories
28g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 422
% Daily Value *
Total Fat 28g 36%
Saturated Fat 4g 20%
Sodium 98mg 4%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 4g
Vitamin C 7mg 36%
Calcium 12mg 1%
Iron 0mg 1%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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