Spring

Spring Radishes Salad in a Sour Cream and Yogurt Sauce

by:
April  8, 2011
Photo by Alpha Smoot
Author Notes

As soon as spring comes, this is the first salad on my menu.
It is really our family’s favorite salad. —Kukla

Test Kitchen Notes

This salad is the perfect I-wish-I-was-outside salad. It’s a spring version of summery potato salad—sans potatoes. It has a mix of crunch (radishes and cucumber) and mush (feta and hard-boiled eggs); for a lettuce-free salad, it’s surprisingly filled with green: fresh dill, scallions, and radish tops. And its thick sour cream and yogurt dressing is comforting, thickly coating every bite, consoling us that warmer weather is surely right around the corner.

Kukla's directions on chopping and slicing the vegetables are sparse, and unfortunately, she’s no longer with us to ask exactly how she did it. I chose a medium-dice for the cucumbers and thin slices for the radishes; the latter choice resulted in me needing to hand-separate clumps of radish slices in the salad since they were prone to sticking together. The good news is, the salad will taste good however you prep the vegetables: slice the radishes into half-moons, finely dice the cucumbers, or roughly chop them both and call it a day. —The Editors

  • Serves 6 to 8
Ingredients
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 1 1/2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper
  • 3 fresh, firm, bright-green cucumbers (Persian or English)
  • 1 bunch very fresh radishes with the green tops
  • 3 hard-boiled eggs
  • 5 to 6 scallions, green and white parts, chopped
  • 1 cup good feta cheese (French or Greek), chopped or crumbled into medium-sized cubes
In This Recipe
Directions
  1. In a small bowl, mix together sour cream, yogurt, dill, salt, and pepper.
  2. In your serving bowl, combine chopped cucumbers, radishes (reserve the green tops), chopped eggs, and scallions.
  3. Pour in the sour cream and yogurt sauce and add the feta cheese. Mix gently, trying not to smash the eggs and feta. Garnish with the green leaves from the radishes.
  4. If you aren't planning on serving this immediately, store the salad and the sauce separately in the refrigerator until ready to serve.

See Reviews

See what other Food52ers are saying.

  • Leslie Bacon
    Leslie Bacon
  • Juliebell
    Juliebell
  • Lynn
    Lynn
  • btglenn
    btglenn
Review