Ensalada de patata con rabanitos

Ingredientes

• 2 pounds baby potatoes, halved or quartered (Waxy varieties hold their shape best.)
• 6-8 radishes, thinly sliced (Their peppery crunch brightens the salad.)
• 3 celery stalks, finely chopped (Adds subtle freshness and texture.)
• 3 green onions, thinly sliced (Offers a gentle onion lift without overpowering.)
• 1/2 cup Greek yogurt (A lighter base than mayo.)
• 1/4 cup mayonnaise (Adds richness; use more or less to taste.)
• 1 tablespoon Dijon mustard (Balances the creaminess with gentle heat.)
• 1 tablespoon apple cider vinegar (Brightens flavors and keeps potatoes from becoming stodgy.)
• 2 tablespoons fresh dill, chopped (Aromatic and herbaceous; parsley is a fine substitution.)
• Salt and freshly ground black pepper (To taste.)
• 2 hard-boiled eggs, chopped (optional) (For extra richness and protein.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Add the potatoes and simmer until fork-tender, about 12 to 15 minutes depending on size.

4. 4

   Meanwhile, thinly slice the radishes, chop the celery, and slice the green onions. If using eggs, hard-boil them now and chop when cooled.

5. 5

   Drain the potatoes and let them cool slightly until warm but not hot.

6. 6

   --- Mixing ---

7. 7

   In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, dill, salt, and pepper.

8. 8

   Add the warm potatoes to the dressing along with radishes, celery, and green onions. Gently fold to combine without mashing the potatoes.

9. 9

   If using eggs, fold them in last.

10. 10

    Chill for at least 20 minutes before serving.