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
- 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
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.
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.
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Top 5 Nutrients
|Calcium:||7 % / 79 mg|
|Vitamin C:||26 %|
|Vitamin B6:||16 %|