Crispy potatoes with kefir and summer vegetables

Crispy new potatoes, served warm, are topped with cucumbers, tomatoes, and radishes dressed with tangy kefir and dill

4 from 1 vote

Prep Time 20

Cook Time 35

Cooling time 15

Total Time 1 10

Course Dinner, Lunch

Cuisine Baltic

Servings

18 ounces potatoes baby or new
0.75 ounce dill (fresh) or a handful if you are growing it, divided use
2-1/2 tbsp grapeseed oil or other neutral oil
1/4 tsp sea salt omit for low-sodium diet, add more to water for boiling potatoes
8 cherry tomatoes or 2 ripe summer tomatoes, halved or sliced into wedges
2 onions (green) thinly sliced
1/2 cucumbers English or 1-2 Persian, diced
3 radishes thinly sliced
2/3 cup kefir thick milk kefir or kefir yogurt (plain yogurt could be substituted)

Bring a large saucepan of water to a rolling boil, adding salt if desired. Boil potatoes for 13 minutes, until they are just fork-tender.
Drain the potatoes and let cool.
Quarter the potatoes and mix with half the dill.
Pour the oil into a large non-stick or cast-iron frying pan and heat over medium heat until shimmering. Fry the potatoes until browned and crispy, sprinkling with 1/8 teaspoon salt, about 13 minutes.
In a bowl, combine the remaining ingredients, reserving some dill for garnish.
Serve potatoes onto plate then top with some of the salad and garnish with dill.