Perfect Potato Salad

Name: Perfect Potato Salad
Yield: 8 Servings
Ingredients: 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

Our dietitians' favourite

This recipe is taken from the 2017 Milk Calendar. 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

Prep: 15 min
Cooking: 5 min
Refrigeration: 1 h

Yields 8 Servings

Ingredients

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

READY FOR REWARDS?

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.