Potato Salad Is a Summer Side Dish Essential

Whether you’re planning your 4th of July menu or cooking ahead for weeknight dinners, summer potato salad is a must-have for fresh tastes that complement a variety of grilled foods.

Red Potato Salad with Radishes

Serves 6


2 pounds
unpeeled small red potatoes, cleaned
Kosher salt
6 small
radishes, cleaned and thinly sliced
green onions, white and green parts, chopped
½ cup
finely chopped celery
2 tablespoons
capers (optional)
2 tablespoons
chopped fresh dill
¼ cup
very cold heavy cream
1 ½ teaspoons
Dijon mustard
½ cup
1 ½ tablespoons
fresh lemon juice
2 teaspoons
grated lemon zest
Freshly ground black pepper, to taste


Place potatoes in a medium or large saucepan. Add enough water to the saucepan to cover potatoes by 2 inches. Drop in a good-sized pinch of salt. Bring water to a boil, then reduce heat to medium. Partially cover pan, and cook potatoes for 20 minutes or until they are softened enough that a paring knife can be easily inserted into the center of a potato without getting stuck. Drain the potatoes and let them cool until they are room temperature.

Cut potatoes into bite-sized chunks and transfer them to a serving bowl. Add the radishes, green onions, celery, capers (if using), and dill; gently fold in ingredients.

Pour the very cold heavy cream into a small bowl, whisk until frothy but not stiff. Whisk in the Dijon mustard and mayonnaise. Add the lemon juice and lemon zest, then salt and pepper to taste. Drizzle the dressing over the potatoes; gently fold in the dressing to coat the potatoes. Adjust seasonings if desired. Cover and chill before serving.