Name: Classic Creamy Potato Salad with Cucumber and Radish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 4 ½ russet potatoes, (3 cups cooked and diced); ½ English Cucumber, (1/2 cup diced); 1 bunch radishes, thinly sliced; 2 celery stalks, (1/2 cup) finely diced; 4 hard boiled eggs, diced; 3 tbsp chives or green onions, finely chopped; ¼ tsp Black Pepper, or to taste; ½ cup mayonnaise; 2 tbsp sour cream; 2 tsp yellow mustard; ½ tsp salt, plus more to taste

Classic Creamy Potato Salad with Cucumber and Radish

A refreshing and creamy potato salad loaded with crisp cucumber, sliced radishes, hard-boiled eggs, and a tangy dressing.

Prep15 min

Cook25 min

Total40 min

DifficultyEasy

Servings8

This potato salad is far from ordinary: it’s packed with fresh vegetables that add crunch and lightness, while the creamy dressing brings everything together. The combination of tender potatoes, crunchy cucumbers and radishes, and hard-boiled eggs makes it a perfect side for summer gatherings or a hearty lunch on its own.

You can prepare the potatoes a day or two ahead, which makes assembling the salad a breeze. The dressing is simple but flavorful, with mayo, sour cream, and yellow mustard giving it a tangy kick that balances the richness of the eggs and potatoes.

Method

Place the unpeeled whole potatoes in a medium pot and cover with water. Bring to a boil, add 1/2 tablespoon of salt, and continue boiling for about 25 minutes, until easily pierced with a fork. Don't overcook — the potatoes should not be falling apart. Drain and let cool completely to room temperature. Once cool, peel and dice them just before adding to the salad. You can cook the potatoes 1–2 days ahead; cover and refrigerate.
In a small bowl, stir together the mayonnaise, sour cream, yellow mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (or to taste). Cover and refrigerate until ready to use.
In a large mixing bowl, combine the diced potatoes, diced cucumber, sliced radishes, finely diced celery, diced eggs, and chopped chives or green onions. Gently toss to mix.
Add the dressing to the salad — you can use all of it or add to taste. Season with additional salt and pepper if desired. Garnish with extra chives and freshly cracked black pepper before serving.

💡 Tips

For extra crunch, use the cucumber and radishes just before serving.
You can substitute the sour cream with Greek yogurt for a lighter dressing.
Let the salad rest in the fridge for 30 minutes before serving to allow flavors to meld.

Inspired by a recipe from Natasha's Kitchen

Classic Creamy Potato Salad with Cucumber and Radish

Ingredients

For the dressing

Method

💡 Tips

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