Creamy Red Potato Salad with Radishes, Capers and Chives
This is truly the best easy red potato salad recipe. Packed with Dijon mustard, capers, chives, hard boiled eggs and (the secret ingredient!) radishes--it's creamy while still being healthy, and so simple to make. Perfect for a summer picnic or BBQ.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 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
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.
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.
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.
Transfer to a serving bowl and garnish with additional herbs, sprouts, or dollops of radish leaf pesto (see note).
To make a little extra something something and use up your veggie scraps in the process: Bring a pot of heavily salted water to simmer. Rinse the radish leaves well and blanch in the boiling water until dark green, about a minute. Transfer with tongs (in case there’s any more debris that falls to the bottom of the pot) to a colander and shake out any excess moisture. Add a tablespoon lemon juice, 1/4 cup olive oil, a pinch of red pepper flakes a 1 tablespoon capers. Puree until smooth. Add more salt as necessary and enjoy!