Creamy Red Potato Salad with Radishes, Capers and Chives
Ingredients
- 6 large eggs
- 2 pounds red potatoes
New or Yukon gold, quartered
- Sea salt
- 1/2 cup finely diced radishes
- 1/3 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons capers
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped tarragon
optional
- Radish leaf chimmichuri
optional, for garnish , see note
Directions
- 1
Carefully place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once simmering, remove the pan from the heat and let the eggs stand until cool enough to touch. This is known as the Ina technique for hard boiling eggs, but use whatever method you prefer if you don’t trust the queen.
- 2
Meanwhile, place the potatoes in a large saucepan or stockpot and cover with well-salted cold water by 2 inches. Bring to a boil and simmer until the potatoes are fork tender, about 15 minutes. Drain well and transfer to a large mixing bowl.
- 3
Peel the eggs and add to the potatoes. Using a masher or fork, crush the eggs until the whites and yolks are broken up, and the potatoes are still fairly chunky. Stir in the radishes, mayonnaise, mustard, capers, chives, and tarragon (if using). Taste for seasoning and add more salt as necessary.
- 4
Transfer to a serving bowl and garnish with additional herbs, sprouts, or dollops of radish leaf pesto (see note).
Creamy Red Potato Salad with Radishes, Capers and Chives
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About this Recipe
Looking for the ultimate crowd-pleasing side dish that's both creamy and fresh? This Creamy Red Potato Salad with Radishes, Capers and Chives is your new go-to for any summer gathering, delivering authentic flavors and a healthy twist.
What sets this red potato salad apart is the unexpected crunch and peppery bite from fresh radishes, which elevate a classic creamy side into something truly special. It's perfectly balanced with the bright tang of Dijon mustard and briny capers, ensuring every forkful is bursting with flavor without feeling heavy. You'll love how simple it is to prepare, yet it tastes anything but basic.
You'll be delighted by the rich, comforting creaminess of the dressing, beautifully complemented by the tender red potatoes and substantial hard-boiled eggs. The finely diced radishes provide a delightful, refreshing crispness and a hint of peppery zing that cuts through the richness. Fresh chives and optional tarragon infuse the salad with aromatic herb notes, making for a vibrant and incredibly flavorful experience that's sure to impress.
While this recipe shines as is, it's also wonderfully adaptable to your pantry or preferences. If fresh chives aren't available, you could try finely chopped green onions for a similar mild oniony flavor. For an extra layer of herbal complexity, be sure to include the optional tarragon, but the salad is still delicious without it. You can also adjust the amount of Dijon mustard to suit your preference for tang, adding a little more for an extra kick.
This Creamy Red Potato Salad with Radishes, Capers and Chives is an absolute star at any summer picnic, BBQ, or potluck. Serve it chilled alongside grilled chicken, juicy burgers, or pulled pork for a complete and satisfying meal. For a beautiful presentation, garnish with extra fresh chives or the optional radish leaf chimmichuri.