Perfect Potato Salad - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Large Cooking Pot
Large Bowl

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

Directions

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.

Cooking Tip: Still have a few radishes left over? Try roasting just until tender.