About the Recipe
Fresh, creamy, and quietly vibrant. Tender potatoes, peppery radishes, and rich smoked salmon come together with plenty of dill and a light yogurt dressing.
Ingredients
1 1/2 lb (700 g) small potatoes, halved
1 bunch radishes, thinly sliced
5 oz (150 g) smoked salmon, torn into pieces
1/2 cup (120 g) plain yogurt
2–3 tbsp dill, finely chopped
olive oil
1 tbsp vinegar
salt
black pepper
Preparation
cook the potatoes
Bring a pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes until tender. Drain and let them steam dry slightly
prepare the dressing
In a bowl, mix the yogurt with a drizzle of olive oil, the vinegar, salt, and black pepper. Stir in most of the dill
assemble
Add the warm potatoes to a large bowl. Gently fold in the radishes and smoked salmon. Spoon over the dressing and mix carefully
finish
Scatter the remaining dill over the top and adjust seasoning if needed
serve
Serve slightly warm or at room temperature, when the flavors have settled and the dill comes through clearly