Potato Salad With Egg and Radishes Recipe: Bright, Herby Crunch in Every Bite

This potato salad with egg and radishes delivers the perfect balance of creamy, herby, and crunchy textures that elevate any meal. The secret lies in perfectly boiled potatoes, tender hard-boiled eggs, and crisp radishes tossed in a bright vinaigrette that keeps everything fresh and vibrant.

I developed this recipe after years of testing variations, and it's now my go-to for picnics, barbecues, or simple weeknight dinners.

The beauty of this salad is its versatility—it works as a vegetarian main dish or a side that steals the show. The radishes add a peppery crunch, while the eggs contribute richness without overpowering the fresh herbs and tangy dressing.

What makes it stand out is the dressing: a simple blend of Dijon mustard, apple cider vinegar, and olive oil that enhances every ingredient without masking their natural flavors.

By the time you assemble this salad, you'll have a dish that's creamy yet light, with each bite offering a satisfying contrast of textures. The potatoes stay tender, the eggs add protein, and the radishes provide a refreshing crunch that cuts through the richness.

It's the kind of potato salad that transforms a simple gathering into something special.

Best of all, this recipe keeps well for up to three days in the refrigerator, making it perfect for meal prep. You can easily customize it with additional herbs, a touch of sweetness, or even a hint of smokiness—though the classic version is already hard to beat.

Let's get started on creating this crowd-pleasing dish.

Ingredients for potato salad recipe with egg and radishes

Six ingredients transform this classic salad into something vibrant and unforgettable.

The potatoes are everything—Yukon Golds stay creamy and hold their shape beautifully. Grab a 2.5-pound bag from the grocery store's produce section (they usually have them pre-washed). For the radishes, Trader Joe's has the best selection—look for firm, bright red ones. The eggs? Pasture-raised if you can find them, but regular large eggs work perfectly fine. Fresh herbs make all the difference, so I always buy them in small bunches and use them within a few days. The fresh dill is non-negotiable—it's what gives this salad its signature herby brightness.

No Dijon mustard? Yellow mustard at half the amount works in a pinch, but trust me, the flavor difference is worth it. Running out of red wine vinegar? Apple cider vinegar does the trick—just add an extra tablespoon. The mayonnaise can be homemade (it's so much better!), but Hellmann's or Best Foods are solid store-bought options. If you're feeling fancy, swap the radishes for thinly sliced fennel—it adds a lovely anise note. The sugar balances the vinegar, so don't skip it, but if you're watching your sweet intake, reduce it to 1 teaspoon. For extra crunch, add toasted sunflower seeds at the end.

This salad tastes even better the next day—the flavors meld perfectly after a quick chill. Store it in an airtight container for up to 3 days in the fridge. I always make a double batch because it disappears fast. The dressing keeps separately for 5 days, so you can assemble it fresh when ready to serve. For meal prep, I portion the potatoes and eggs in one container and the dressing in another—just toss together when you're ready to eat. The radishes stay crisp if you add them right before serving, but they'll soften slightly if mixed in earlier.

Step-by-step instructions for potato salad with egg and radishes

This herby, crunchy potato salad comes together with bright flavors and perfect texture every time.

Place the 2.5 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 12-15 minutes until the potatoes are fork-tender—they should slide in easily but still have a slight bite.

Drain immediately and transfer to a large mixing bowl. Let them cool slightly for 5 minutes before handling—this prevents them from turning to mush when you mix. I like to work with warm potatoes because they absorb the dressing better, but they shouldn't be piping hot.

While the potatoes cook, place the 6 whole Large Eggs in a separate pot and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes. Drain, transfer to an ice bath for 5 minutes to cool completely, then peel and chop into ¼-inch pieces. Set aside—they'll keep the salad creamy and satisfying.

Here's the thing—don't skip the ice bath. It stops the cooking process immediately and makes peeling so much easier. I've tried skipping it, and the eggs turn rubbery when chopped. Trust me on this one!

In a medium bowl, whisk together the 0.5 cup Red Wine Vinegar, 1 tbsp Granulated Sugar, 2 tbsp Dijon Mustard, 0.75 cup Extra-Virgin Olive Oil, 1 tbsp Apple Cider Vinegar, 0.5 tsp Black Pepper, and 0.5 cup Mayonnaise. The sugar helps balance the acidity while the mustard adds depth. Whisk until completely smooth—you should see a thick, glossy dressing forming.

Taste and adjust seasoning if needed. I usually add a pinch more salt or sugar at this stage, depending on how tangy the vinegar is. The dressing should be thick enough to coat the back of a spoon but still pourable.

Add the chopped potatoes, eggs, and 1 lb thinly sliced Red Radishes (drained well) to the dressing. Gently fold everything together with a wooden spoon—you want to mix just enough to distribute the dressing evenly without breaking up the potatoes or radishes. I like to keep some texture here, so I don't overmix.

Fold in 0.33 cup chopped Fresh Dill, 0.25 cup chopped Fresh Parsley, and 0.25 cup chopped Fresh Chives. These herbs bring the fresh, bright flavors that make this salad special. Taste again and adjust seasoning if needed—you might need a little more salt or pepper to balance all the flavors.

Cover the bowl and refrigerate for at least 1 hour (I prefer 2 hours if possible). Chilling lets the flavors meld together beautifully and gives the radishes time to soften slightly while keeping their crunch. The salad will thicken as it chills, which is perfect for serving.

Before serving, give it a final taste and adjust seasoning one more time. Garnish with extra chopped herbs if you like. This salad tastes even better the next day, so it's perfect for meal prep. Serve it with crusty bread or alongside grilled chicken for a complete meal!

Dietary considerations for this potato salad recipe with egg and radishes

Vegetarian-Friendly

This potato salad is naturally vegetarian, packed with plant-based protein from the eggs and fiber-rich Yukon Gold potatoes. The radishes add a peppery crunch without any animal products, making it perfect for veggie-centric diets.

I always double-check labels on mayo and mustard to ensure they're egg-free if needed—just swap in vegan mayo for a fully plant-based version. 🌱

Gluten-Free Adaptations

For gluten-free needs, simply omit the Dijon mustard or use a certified gluten-free brand like Annie's. The rest of the ingredients are naturally gluten-free, so no other substitutions are required.

I've tested this version with gluten-free diners, and they've never noticed the difference—just make sure your vinegar and mayo are also gluten-free if you're avoiding cross-contamination. 💛

Dairy-Free Options

To make this dairy-free, replace the mayonnaise with a vegan alternative like Just Mayo or Sir Kensington's. The dressing will still hold together beautifully, and the flavor remains bright.

I've found that vegan mayo works best when slightly thinned with an extra 1 tbsp olive oil to achieve the same creamy texture. The radishes and herbs keep the dish fresh and satisfying without dairy. 🥛

Low-Carb Modifications

For a lower-carb version, replace half of the potatoes with cauliflower rice (about 1.25 cups) cooked until tender. The texture will be slightly different but still delicious. I've also had success using shirataki noodles for a noodle-like consistency, though they require thorough rinsing.

Keep all other ingredients the same—this adjustment cuts carbs while maintaining the salad's creamy, herby profile. 🥬

Allergen Considerations

This recipe contains eggs and mayonnaise, which are common allergens. For egg allergies, use aquafaba (chickpea brine) as a binder in the dressing—just whisk ¼ cup with 1 tbsp cornstarch to thicken it.

For mustard allergies, skip it entirely or use a mustard-free mayo. Always check labels on store-bought ingredients to avoid hidden allergens like soy or dairy in processed products. 🔍

Frequently asked questions