Salads
This potato salad recipe with egg and radishes delivers the perfect balance of creamy, herbed goodness and refreshing crunch. The secret lies in tender boiled potatoes, perfectly hard-boiled eggs, and crisp radishes—all bound together with a tangy mayo-mustard dressing.
I developed this recipe after years of testing different variations, and it’s now my go-to for potlucks and summer gatherings.
The key to this salad is achieving perfectly boiled potatoes and eggs—neither too soft nor rubbery. The radishes add a bright, peppery crunch that cuts through the richness, while fresh herbs like dill or chives bring a bright, aromatic finish.
The dressing is simple but essential: a mix of mayo, Dijon mustard, and a touch of lemon zest for brightness.
What makes this salad stand out is its versatility—it works as a light main dish or a refreshing side. The eggs add protein, the radishes provide texture, and the herbed dressing ensures every bite is flavorful.
Plus, it tastes even better after chilling for a few hours, allowing the flavors to meld together.
Ready in about 30 minutes, this potato salad is perfect for meal prep. Store it in the fridge for up to 3 days, and garnish with extra herbs or a drizzle of olive oil before serving.
It’s the kind of dish that feels special without requiring hours in the kitchen.
Ingredients for potato salad recipe with egg and radishes
Six key ingredients transform simple potatoes, eggs, and radishes into a crowd-pleasing summer classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Medium size, cut into 1-inch cubes |
| Large Eggs 🥚 | 6 whole | Fresh, for perfect hard-boiling |
| Red Radishes 🥕 | 1 lb | Thinly sliced for crisp texture |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Dijon Mustard 🍯 | 2 tbsp | For tangy depth of flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped for garnish |
| Lemon Zest 🍋 | 1 tbsp | Brightens the dressing |
| White Vinegar 💧 | 1 tbsp | Balances richness |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Olive Oil 🫒 | 2 tbsp | For drizzling before serving |
The potatoes are non-negotiable—Yukon Golds hold their shape and stay creamy when boiled. Trader Joe's or Whole Foods carry them year-round, and they're worth seeking out for this dish. For the eggs, freshness matters—look for eggs with bright yolks and no cracks. Radishes should be firm and crisp; organic red radishes from the produce section work best, but regular reds are fine too. The key to perfect boiling is starting with cold water and adding a pinch of salt—this ensures even cooking without overcooking the edges.
No Dijon mustard? Yellow mustard at half the amount works in a pinch, though it lacks depth. Fresh dill and chives are ideal, but dried dill at one-third the amount suffices if you're short. For a tangier dressing, add an extra teaspoon of lemon juice. The radishes can be swapped for thinly sliced cucumber if you prefer a milder crunch. Store-bought mayo is fine, but homemade mayo with olive oil elevates the dish significantly. If you're prepping ahead, boil the potatoes and eggs a day in advance—they'll stay fresher longer.
This salad tastes even better after chilling for at least 2 hours, allowing flavors to meld. Store in an airtight container in the fridge for up to 3 days, though the radishes may soften after day one. For serving, drizzle with olive oil and extra herbs just before eating. The dressing can be made a day ahead—it keeps well in the fridge, and the flavors intensify over time. If you're meal prepping, assemble everything the morning of and let it sit at room temperature for 30 minutes before serving for the best texture and taste.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you look at your pantry and think, "I already have all that?" Yukon Golds, eggs, radishes, mayo, mustard—no fancy ingredients, just pure flavor assembly.
- Crispy-Creamy Crunch: That first bite? Warm, buttery potatoes with a cool radish crunch and tender eggs—it’s like a flavor party in your mouth. The Dijon mustard ties it all together without overpowering.
- Picnic to Potluck: Between us, this is my go-to for backyard BBQs, lazy Sundays, or even packed lunches. The radishes keep it fresh, and the eggs add protein, so it’s never just a side—it’s a full deal.
Step-by-step instructions for potato salad with egg and radishes
This method delivers perfectly cooked potatoes, tender eggs, and a vibrant herbed dressing every time.
Prepare and Boil the Potatoes
Cut the 2.5 lb Yukon Gold Potatoes into 1-inch cubes—consistent size ensures even cooking. Place them in a large pot and cover with cold water by about 2 inches. Add 1 tsp of the 1.5 tsp kosher salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 12-15 minutes until the potatoes are fork-tender but still hold their shape.
Drain immediately and transfer to a colander to cool completely. This step is crucial—warm potatoes will turn to mush in the dressing. I like to spread them on a baking sheet to cool faster and prevent steam buildup. The potatoes should be cool to the touch before mixing with other ingredients.
Hard-Boil the Eggs to Perfection
While the potatoes cook, place the 6 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a rolling boil over high heat, then remove from heat, cover, and let sit for 11 minutes. This timing gives you perfectly set yolks without overcooking.
Transfer the eggs to an ice bath for 10 minutes to stop the cooking process. Once cooled, peel under running water for easier removal. The eggs should be firm but still creamy in the center—this balance is key. If any yolks break during peeling, set them aside for garnish later.
Make the Herbed Dressing
In a large bowl, whisk together the 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp lemon zest, 1 tbsp white vinegar, 0.5 tsp black pepper, and the remaining 0.5 tsp kosher salt. The dressing should be smooth but still slightly thick. Add the 0.25 cup chopped fresh dill and 0.25 cup finely chopped fresh chives, mixing gently to preserve their texture.
Taste and adjust seasoning—you might need a pinch more salt or lemon zest to balance the richness. The dressing should be tangy enough to cut through the creamy potatoes. I like to let it sit for 5 minutes before using so the flavors meld slightly.
Combine and Chill the Salad
Add the cooled potatoes and halved eggs to the dressing bowl. Gently fold everything together using a large spoon or rubber spatula—avoid overmixing to keep the potatoes intact. Fold in the 1 lb thinly sliced red radishes last, reserving a few slices for garnish if desired.
Transfer the salad to an airtight container and refrigerate for at least 2 hours (or up to 24 hours). This chilling time allows the flavors to develop fully. The radishes will soften slightly but retain their crisp texture, while the potatoes will absorb the dressing perfectly.
Serve with Fresh Garnishes
Before serving, drizzle with the 2 tbsp olive oil and toss gently. Garnish with additional chopped fresh dill, chives, and any reserved radish slices. The salad should be creamy with a bright, herbed finish and a satisfying crunch from the radishes.
Serve immediately for the best texture, or let it sit at room temperature for 30 minutes before serving if you prefer slightly warmer potatoes. The contrast between the creamy dressing, tender eggs, and crisp radishes makes this salad truly special.
Pro Tips For Making Potato Salad Recipe With Egg And Radishes
- BOIL POTATOES UNTIL TENDER: Yukon Golds need to be fork-tender, not mushy—test with a knife at 15 minutes, then finish in the same pot with the lid off for 5-10 minutes. I learned this the hard way after turning my salad into a gluey mess.
- CHILL EGGS BEFORE SLICING: Run cold eggs under ice water for 30 seconds before peeling—it keeps whites intact and makes slicing clean. My grandmother swore by this, and she was right: no sad, stringy egg bits in your salad.
- SLICE RADISHES THIN AND UNIFORM: Use a mandoline for even 1/8-inch slices—thick ones stay crunchy, thin ones melt into the mayo. Skip the mandoline? A sharp knife and a ruler as a guide works, but your radishes will look like a hot mess.
- FOLD IN MAYO LAST: Mix dressing with mustard first, then toss with warm potatoes and let sit 10 minutes before adding eggs and radishes. This keeps the salad creamy without turning it into a soggy disaster—yes, even if you're impatient like me.
Best sauces and condiments for this potato salad recipe with egg and radishes
Classic Mayo Dressing
This potato salad's heart is the herbed mayo dressing, where 1 cup full-fat mayo (I love Hellmann's for consistency) meets 2 tbsp Dijon mustard for that signature tang. The secret is balancing richness with acidity - that's why I add 1 tbsp lemon zest and 1 tbsp white vinegar.
Freshly ground 0.5 tsp black pepper and 0.5 tsp kosher salt round out the flavors. Let it sit for 5 minutes before mixing - this lets the lemon brighten and the mustard mellow slightly. 🥫
Creamy Mustard Variation
For a tangier twist, replace half the mayo with ½ cup sour cream or Greek yogurt. I like Fage 5% plain yogurt for its thickness. Add an extra 1 tsp lemon juice to balance the extra creaminess.
This version works beautifully with smoked paprika (½ tsp) for depth. The yogurt adds protein and keeps the salad lighter, perfect for warm days when you want something refreshing but still satisfying.
Herb-Infused Olive Oil
Swap out some mayo for 2 tbsp infused olive oil - I steep 1 tbsp fresh dill and 1 tbsp chives in ½ cup extra-virgin olive oil for 30 minutes before straining. This adds a bright, aromatic dimension that cuts through the richness.
For extra flair, finish with a drizzle of this infused oil right before serving. The oil's fruity notes complement the radishes beautifully and add a lovely sheen to the salad.
Spicy Kick Options
Add heat with ½ tsp cayenne pepper or 1 tsp hot sauce (like Cholula) to the dressing. For smoky heat, stir in ½ tsp smoked salt with the regular salt. If you love crunch, toss in 2 tbsp chopped pickles or 1 tbsp capers when combining everything.
The acidity from pickles also helps balance the richness of the eggs and potatoes. 🌶️
Sweet and Tangy Twist
For a unique flavor profile, add 1 tbsp honey or maple syrup to the dressing along with the lemon zest. The sweetness enhances the radishes' natural peppery notes while keeping the dish balanced.
I also add 1 tsp grated apple to the salad before chilling - it keeps its crunch and adds a subtle sweetness. This version works wonderfully with green apples like Honeycrisp or Fuji.
Storage-Friendly Dressing
Make the dressing 24 hours ahead - it actually tastes better as the flavors meld! Store it in an airtight container in the fridge. When ready to assemble, simply fold it into your cooled potatoes and eggs.
If using store-bought mayo, I recommend Duke's or Best Foods for their stable texture after refrigeration. For extra insurance, add 1 tsp lemon juice to the dressing when storing to prevent separation. 💡
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of Yukon Golds?
Yes, but expect a different texture and flavor! Sweet potatoes add natural sweetness and a deeper orange color, but they're denser and hold up better to longer chilling. Reduce boiling time to 10-12 minutes and increase the lemon zest to 2 tbsp to balance their natural sweetness. The radishes will still provide that bright crunch contrast.
How do I prevent the potatoes from turning mushy?
Cool them completely before mixing with dressing—that's the #1 rule! Spread them on a baking sheet to cool faster, and never let them sit in the colander with steam. Also, use Yukon Golds (or red potatoes) rather than russets, and cut them into 1-inch cubes for even cooking. The ice bath for eggs is equally important!
What's the best way to make this salad ahead of time?
Boil the potatoes and hard-boil the eggs 1 day ahead—they keep perfectly in the fridge. Store them separately in airtight containers. Make the dressing 24 hours ahead (it tastes even better!), then combine everything the morning of. Let it sit at room temperature for 30 minutes before serving for ideal texture. The radishes stay crispest if added just before serving.
Can I make this salad without mayo?
Swap the mayo for ½ cup Greek yogurt or ½ cup sour cream—both add creaminess while keeping it lighter. For a vegan option, use ½ cup vegan mayo or blend ½ cup silken tofu with 1 tbsp lemon juice and 1 tsp Dijon until smooth. The radishes will still provide that refreshing crunch you love.
Why do my hard-boiled eggs turn out rubbery?
Older eggs or overcooking cause rubbery yolks. Use eggs no older than 1 week and time them precisely: 11 minutes in boiling water, then 10 minutes in ice water. Fresh eggs are easier to peel—look for bright yolks and firm whites. If they still turn out rubbery, try adding ½ tsp vinegar to the boiling water to help set the proteins faster.