Perfect Potato Salad
5 potatoes, peeled and cut into bite-size chunks, about 2 lb (1 kg)
1 cup (250 mL) plain yogurt
1/2 cup (125 mL) mayonnaise
1 tbsp (15 mL) prepared horseradish
1/2 tsp (2 mL) salt
Freshly ground pepper
4 radishes, thinly sliced
2 stalks celery, diced
2 large green onions, thinly sliced
1/4 cup (60 mL) chopped fresh parsley
1/4 cup (60 mL) chopped dill
Yields: 8 Servings
See full recipe: https://www.dairygoodness.ca/recipes/perfect-potato-salad?source=calendar Perfect Potato Salad true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
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- Course Salads
- Prep. Time 15 mins
- Cooking Time 5 mins
- Refrigeration Time 1 hr
- Yields 8 Servings
Even a tried-and-true summer staple can use an update. Swap in some fresh herbs and this 40-year-old recipe is ready to impress at your next barbecue
- Course Salads
- Prep. Time 15 mins
- Cooking Time 5 mins
- Refrigeration Time 1 hr
- Yields 8 Servings
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
Ingredients
Preparation
Place potatoes in a pot and just cover with water. Partially cover and bring to a boil. Reduce heat and simmer partially covered just until potatoes are tender, about 5 min. Don’t overcook. Drain well.
Meanwhile in a large bowl, stir yogurt with mayonnaise, horseradish, salt and pepper. Stir in radishes, celery, green onions, parsley and dill until mixed. Add warm potatoes and stir to combine. Refrigerate at least 1 hour before serving. Taste and add more salt or horseradish to taste.
Tips
No fresh dill? Stir ½ tsp (2 mL) dried dill weed into mayo mixture.
Still have a few radishes left over? Try roasting just until tender.
Omit horseradish and add lemon juice to taste.
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
Did you know?
In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!
