Perfect Potato Salad

You don't want to miss out on this 40-year-old-recipe updated with some new and improved ingredients.


  • Large Cooking Pot
  • Large Bowl


  • 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
  • 1/4 cup (60 mL) each, chopped fresh parsley and dill


  1. 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.
  2. Meanwhile, in a large bowl, stir yogurt with mayonnaise, horseradish, salt and pepper.
  3. Stir in radishes, celery, green onions, parsley and dill until mixed. Add warm potatoes and stir to combine.
  4. Refrigerate at least 1 hour before serving. Taste and add more salt or horseradish to taste.
Cooking Tip: Still have a few radishes left over? Try roasting just until tender.