Roasted radishes and potato Salad with Dill Dressing Recipe
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible. Use coupon SYLWIA10 at checkout for 10% off.
Upgrade your potato salad with roasted radishes and herby dill dressing. It’s a spin-off of the classic, built around New Canaan Farms’ Amish Garden Dill Dip, coating everything in big dill energy.
Tender potatoes, roasted radishes, peppery arugula, and jammy eggs all tossed in a tangy dill-forward dressing.
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Quick Look at this Recipe:
How is this recipe different?
- I roasted the radishes
- I used Amish Garden Dill Dip (New Canaan Farms seasoning mix)
- I added toasted sunflower seeds
Key Ingredients and Substitutions
Amish Garden Dill Dip (New Canaan Farms seasoning mix) – it brings a dill-forward, slightly tangy, herby profile. Since it’s a dry mix, it needs a moment to hydrate for the best flavor. If you don’t have it handy, use a mix of dried dill, garlic powder, onion powder, and a pinch of salt, or swap in fresh dill + a touch of Dijon for a similar herby brightness.
Radishes – lightly roasted bring a slight sweetness to this salad. Roast cut-side down and don’t stir. Try turnips or even carrots for a similar roasted sweetness.
Baby Potatoes – the hearty base that makes this salad satisfying. They soak up all the flavors, especially when dressed while still warm. Salt the water well and don’t overcook. You want them tender, not falling apart. Baby Yukon Golds are ideal, but fingerlings or even larger potatoes cut into chunks work just as well.
Eggs – bring richness and make the salad feel complete. The jammy yolk add creamy, delicious element that balances the bright dressing. Aim for that 7-minute cook and quick cool to get the jammy center. Skip for a lighter version, or replace with crumbled feta or goat cheese for a different kind of creaminess.
Other ingredients: arugula, shallots, lemon juice, pickle brine, sunflowerseeds, extra virgin olive oil, horseradish, honey, fresh dill, salt, pepper
Equipment you will need
- Large pot (for potatoes)
- Medium pot (for eggs)
- Colander
- Large baking sheet
- Mixing bowls (small + medium)
- Whisk
- Sharp knife
- Cutting board
- Slotted spoon (for eggs)
- Large serving platter or bowl
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Top Tips
Dress the potatoes while they’re warm – toss them right after draining with a splash of pickle brine and olive oil so everything gets absorbed, not just coated.
Let the dressing rest before using – since we are using dried herb mix, give the dressing 5-10 minutes to sit after mixing. This allows the herbs to hydrate and the flavors to come together smoothly.
Don’t disturb the radishes while roasting – place them cut-side down and leave them alone.
How to make it
- Add the potatoes to a pot of generously salted cold water. Bring to a boil. Simmer until fork-tender, 12–15 minutes. Drain well and let them steam-dry for a minute.
- While still warm, halve them and toss gently with 2 tsp pickle brine, a drizzle of olive oil, and a pinch of salt.
- In a dry skillet over medium heat, add the sunflower seeds. Toast for 3–5 minutes, stirring occasionally, until they turn lightly golden and become fragrant.
- Thinly slice the shallot, then toss with 1 tablespoon of lemon juice and a pinch of salt.
- Preheat the oven to 425°F. Toss the halved radishes with olive oil, salt, and pepper. Arrange them cut-side down in a single layer on a baking sheet.
- Roast radishes for 18-22 minutes until the flat side is caramelized and the radishes are soft.
- Bring a pot of water to a boil. Gently lower the eggs and cook on medium heat for 7 minutes. Transfer immediately to an ice bath. Once cooled, peel carefully and set aside.
- Let sit for about 10 minutes until softened and lightly pickled.
- Make the Amish Dill Dressing. In a bowl, whisk together: 4 tbsp Amish Garden Dill Dip, 2 tbsp olive oil (slowly, to emulsify), 1 tbsp lemon juice, horseradish, and 1 tsp honey. Adjust with water until it reaches a pourable consistency.
- Fold in: fresh dill, salt, and pepper to taste
- In a large bowl, toss arugula with a little olive oil, a pinch of salt, and a light squeeze of lemon. Keep it lightly coated.
- On a serving platter or bowl: start with the arugula as the base, layer warm potatoes and roasted radishes on top, tuck in the shallots, and drizzle with some of the dressing.
- Halve the eggs and place them on top. Drizzle with more dressing, garnish with fresh dill, and finish with flaky salt and cracked black pepper.
Best ways to enjoy
Slightly warm
As a light main
As a side with grilled or roasted meat
With a dollop of sour cream
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Storage instructions, reheating
If you have leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days.
For best results:
- Store eggs separately if possible (they stay fresher and prettier)
- Keep any extra dressing on the side rather than fully mixed in
How to Refresh Before Serving
This salad really comes back to life with a quick refresh:
- Let it sit at room temp for 10–15 minutes
- Add a small drizzle of olive oil or extra dressing
- Squeeze a little fresh lemon juice
- Finish with fresh dill and cracked pepper
Make-Ahead Tips
You can prep components in advance:
- Potatoes + radishes: cook and store up to 2 days ahead
- Dressing: make 2–3 days ahead (it actually gets better)
- Eggs: boil 1–2 days ahead, peel closer to serving
What Not to Do
- Don’t freeze (potatoes + greens won’t hold up)
- Don’t overdress before storing
- Don’t skip the refresh—it makes a big difference
Roasted Radishes and Potato Salad with Dill Dressing Recipe
Equipment
- large pot
- medium pot
- colander
- baking sheet
- mixing bowls
- whisk
- sharp knife
- cutting board
- slotted spoon
- Large serving platter or bowl
Ingredients
The Salad
- 1 lb mini potatoes
- 1 bunch radishes halved
- 3 eggs
- 3 cups arugula
- 1 small shallot very thinly sliced
- 1 tablespoon lemon juice for soaking shallot
- 2 teaspoons pickle brine from dill pickles
- 3 tablespoons toasted sunflower seeds
- Olive oil
- Flaky salt + freshly cracked black pepper
The Dressing — Amish Dill Cream
- 4 tablespoons Amish Garden Dill Dip New Canaan Farms base
- 2 tablespoons olive oil
- 1½ tablespoons lemon juice
- 1 tablespoon water to loosen as needed
- ½ teaspoon horseradish start small, build up
- 1 teaspoon honey optional, but really nice for balance
- 2 tablespoons fresh dill finely chopped
- Salt + black pepper to taste
Instructions
- Add the 1 lb mini potatoes to a pot of generously salted cold water. Bring to a boil. Simmer until fork-tender, 12–15 minutes. Drain well and let them steam-dry for a minute.
- While still warm, halve them and toss gently with 2 teaspoons pickle brine a drizzle of Olive oil, and a pinch of salt.
- Preheat the oven to 425°F. Toss the 1 bunch radishes (halved) with Olive oil, Flaky salt + freshly cracked black pepper. Arrange them cut-side down in a single layer on a baking sheet.
- Roast radishes for 18-22 minutes until the flat side is caramelized and the radishes are soft.
- Bring a pot of water to a boil. Gently lower the 3 eggs and cook on medium heat for 7 minutes. Transfer immediately to an ice bath. Once cooled, peel carefully and set aside.
- Thinly slice the 1 small shallot, then toss with 1 tablespoon lemon juice and a pinch of salt.
- Let sit for about 10 minutes until softened and lightly pickled.
- Make the Amish Dill Dressing. In a bowl, whisk together: 4 tablespoons Amish Garden Dill Dip, 2 tablespoons olive oil (slowly, to emulsify), 1½ tablespoons lemon juice, ½ teaspoon horseradish, and 1 teaspoon honey. Adjust with 1 tablespoon water until it reaches a pourable consistency.
- Fold in: 2 tablespoons fresh dill, Salt + black pepper to taste
- In a large bowl, toss arugula with a little olive oil, a pinch of salt, and a light squeeze of lemon. Keep it lightly coated.
- On a serving platter or bowl: start with the 3 cups arugula as the base, layer warm potatoes and roasted radishes on top, tuck in the shallots, and drizzle with some of the dressing.
- Halve the eggs and place them on top. Drizzle with more dressing, garnish with fresh dill, and finish with 3 tablespoons toasted sunflower seeds, flaky salt and cracked black pepper.
Notes
Nutrition
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Conclusion
This is the kind of simple salad that delivers big on flavor. It’s seasonal and quick to put together. Balanced, satisfying, and versatile, this is how I like my salads. What about you?
FAQ
Can I add Dijon mustard or grainy mustard to the dressing?
Yes, both work well. Dijon mustard adds a smooth, tangy depth, while grainy mustard brings texture and a slightly more rustic feel. Either will enhance the dressing.
Can I use fresh parsley instead of dill?
You can swap in fresh parsley or do a mix of both. Parsley will give a more neutral herbal flavor, while dill keeps that classic Eastern European profile.
What other root vegetables can I use in this salad?
You can add or swap in vegetables like carrots, turnips, or even roasted beets.
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