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Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 12 minutes or until tender.
Drain, then cut any large potatoes in half.
Heat a non-stick frying pan, add the nigella seeds and dry-fry for 30 seconds or so until they start to crackle. Remove from the heat.
Put in a large bowl with the Greek yoghurt and some seasoning.
Mix in the warm potatoes, coating well, then toss through the radishes and most of the dill.
Sprinkle over a little more chopped dill, then serve. Serves 6.