Piquant Potato Salad

This recipe is taken from the 1974 Milk Calendar. The special tang of plain unflavored yogurt will perk up the flavor of many of your summertime recipes. Try "Piquant Potato Salad" and see.

  • Prep: 15 min
  • Refrigeration: 1 h
Yields 6 - 8 servings
piquant potato salad

Ingredients

  • 5 cups (1.5 L) diced potatoes cooked
  • 1 cup (250 mL) sliced celery
  • 1/4 cup (60 mL) finely chopped green onion
  • 1/2 cup (125 mL) sliced radishes
  • 2 tbsp (30 mL) snipped parsley
  • 1 cup (250 mL) yogurt
  • 1/2 cup (125 mL) mayonnaise or salad dressing
  • 1 tsp (5 mL) prepared horseradish
  • 1/2 tsp (2 mL) dill weed
  • Salt and pepper to taste

Preparation

Combine potatoes, celery, onion, radishes and parsley. Mix together lightly, yogurt, mayonnaise, horseradish, dill weed, salt and pepper. Add to potato mixture and toss lightly. Chill 1 hour.

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Nutrition

Nutritional Information

per serving
Energy: 176 Calories
Protein: 4 g
Carbohydrate: 28 g
Fat: 6 g
Fibre: 2.5 g
Sodium: 554 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 7 % / 73 mg
Vitamin C: 31 %
Vitamin B6: 21 %
Magnesium: 14 %
Pantothenic Acid: 12 %