Warm Baby Potato Salad with Cottage Cheese, Radishes and Herbs

This warm baby potato salad is fresh, creamy, and satisfying without feeling heavy. Tender potatoes are served over a savory cottage cheese mixture with sour cream, radishes, spring onions, and dill. The contrast between warm potatoes and the cool, creamy base makes this simple dish especially delicious.

It works perfectly as a light lunch, a vegetarian main course, or a side dish for grilled fish or chicken. It is also a great recipe for spring and summer, when fresh radishes and herbs are at their best.

Ingredients

For the cottage cheese mixture

• 300 g cottage cheese
• 80 g sour cream
• 5–6 radishes, about 120 g
• 25 g spring onions
• 15 g fresh dill
• Salt, to taste
• Freshly ground black pepper, to taste

For the potatoes

• 500 g baby potatoes
• 2 tbsp extra virgin olive oil
• 5–10 g fresh dill, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

For serving

• 2 tbsp sour cream
• Fresh seasonal herbs
• A few thinly sliced radishes

Instructions

1. Wash the baby potatoes well and place them in a saucepan. Cover with cold water, add a little salt, and bring to a boil.
2. Cook the potatoes for about 15–20 minutes, depending on their size, until they are tender but still hold their shape.
3. Meanwhile, finely chop the spring onions and dill. Grate the radishes on the coarse side of a grater.
4. Place the cottage cheese in a bowl and add the sour cream, grated radishes, spring onions, and dill.
5. Season with salt and freshly ground black pepper. Mix thoroughly until the ingredients are evenly combined. If the cottage cheese is very dry, add another spoonful of sour cream.
6. Drain the cooked potatoes and allow them to cool for a few minutes. While they are still warm, cut them in half.
7. Transfer the potatoes to a bowl. Add the olive oil, chopped dill, salt, and black pepper. Toss gently so the potatoes are evenly coated without breaking apart.
8. Spread the cottage cheese mixture over the bottom of a large serving plate.
9. Arrange the warm baby potatoes on top and garnish with thinly sliced radishes.
10. Add a generous spoonful of sour cream and finish with fresh seasonal herbs.
11. Serve immediately while the potatoes are still warm.

Recipe Tips

• Choose small potatoes of a similar size so they cook evenly.
• Do not overcook the potatoes, or they may fall apart when mixed with the olive oil.
• Full-fat cottage cheese gives the creamiest result, but a lighter version will also work.
• You can replace dill with parsley, chives, or a mixture of fresh herbs.
• For extra freshness, add a little lemon zest or a teaspoon of lemon juice to the cottage cheese mixture.
• If you like a sharper flavor, add a small amount of Dijon mustard or grated horseradish.

Serving Suggestions

Serve this salad on its own as a light lunch or pair it with grilled trout, baked salmon, roasted chicken, or fresh bread. It also makes a beautiful addition to a spring brunch or a summer table.

Storage

The cottage cheese mixture can be stored in an airtight container in the refrigerator for up to 2 days. The potatoes are best served fresh and warm, but leftovers can be refrigerated for up to 2 days and gently reheated before serving.

For the best texture, store the potatoes and cottage cheese mixture separately and assemble the dish just before serving.