Spring Radishes Salad in a Sour Cream and Yogurt Sauce

April  8, 2011
2 Ratings
Photo by Alpha Smoot
  • Serves 6 to 8
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

What You'll Need
  • 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
  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 what other Food52ers are saying.

  • Leslie Bacon
    Leslie Bacon
  • Juliebell
  • Lynn
  • btglenn

6 Reviews

Juliebell September 18, 2016
I sub ricotta salta for feta sometimes.
Lynn September 18, 2016
Is there a substitute for Feta, i.e., sour cream, yogurt, etc., that would work? Thanks!
btglenn May 18, 2016
Do you think this will work with daikon radish? it is more watery than red radishes.
Leslie B. April 10, 2016
that was "Farmer's Chop Suey" --- self correct idiocy
Leslie B. April 10, 2016
My mother --- a total non-cooking mom of the 50's --- used to make a jewish dish known as farmer's chop sued --- raw veg - cucumber, radish, etc and it was dressed with a sour cream and cottage cheese mixture. I think this is the hip 21st century version of a middle european jewish dish well known in the early 20th c. in America
Juliebell April 4, 2016
Why is Kukla no longer with us? I have always looked forward to her recipes and comments.