"For the Love of Yum" Potato Salad with Radishes & Tarka

Skip Breadcrumb HomeClinics & ProgramsELLICSR Kitchen"For the Love of Yum" Potato Salad with Radishes & Tarka
Skill Level
Preparation Time 15 minutes Total Time 25 minutes
Servings 4 Cost Per Serving $1.86
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Potato Salad with Radishes
3Medium-Sized Red Potatoes, washed and scrubbed
4Radishes (any type of radish will work, like icicle or Easter egg), thinly sliced
1Medium-Sized Cucumber, thinly sliced into discs
1/2Small Red Onion, minced
1/4 cupChives (with some chive blossoms, if available), finely chopped
2 tbspFresh Mint, finely chopped
1/2 cupGreek Yogurt
2 tbspCrème Fraîche
1Lemon, juiced
To tasteSea Salt and Freshly Ground Black Pepper
2 tbspGrape Seed Oil (any neutral oil with a high smoking point)
1 tsp eachWhole Cumin Seed, Mustard Seed
1 tspCrushed Red Chili Flakes (optional)
10 to 15Curry Leaves, dry or fresh


  1. ​Bring a medium sauce pan of water to a boil and add your potatoes and a pinch of salt. Boil until soft, about 15 minutes. Remove potatoes from water, allow to cool, and then slice into medium-sized cubes.
  2. In a bowl, combine yogurt, crème fraîche, lemon juice, chives, mint, salt and black pepper. Whisk to combine.
  3. Add potatoes, radishes, cucumber and red onion to the bowl with the yogurt mixture and mix well. Refrigerate for about an hour to allow flavours to come together.
  4. To prepare the tarka, heat a small saute pan over medium heat. Add the oil. Once it begins to shimmer, add the cumin seed, mustard seed and chili flakes and gently stir around for about 2 minutes (be careful, the oil may splatter a bit). Add the curry leaves and continue to fry for about 1 minute. Remove from heat and pour a little over the salad when serving.
  5. Garnish with some fresh mint and chives.


  • ​Studies in rats and mice have shown that curry leaves may be helpful in diabetes and cancer, although research in humans is needed to confirm this. Curry leaf extract helped reduce blood sugar levels in obese mice by slowing the breakdown of starch into glucose (sugar), so that glucose entered the bloodstream more slowly. After rats with lymphoma were fed curry leaf extracts, the size of their tumours and the number of cancer cells decreased.
  • Radishes are part of the mustard family, and are rich in folate, Vitamin C and plant chemicals called anthocyanins. Folate is a B vitamin needed for healthy cell division, for cell growth and repair, and to make DNA. Low levels of folate in the blood are associated with a higher risk of colon cancer.
  • Both vitamin C and anthocyanins help boost the immune system. Anthocyanins are a type of antioxidant which may prevent heart disease. Anythocyanins may also help lower cholesterol and blood pressure.