- 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.