Perfect Potato Salad
A dish that gets its character from potatoes and plain yogurt. On the table in about 5 minutes.
contains dairycontains eggs
Ingredients
US
Metric
- 5 Potatoes, peeled and cut into bite-size chunks (about 2 lbs)
- 1 cup Plain Yogurt
- 1/2 cup Mayonnaise
- 1 Tbsp Prepared Horseradish
- 4 Radishes, thinly sliced
- 2 stalks Celery, diced
- 2 large Green Onions, thinly sliced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Fresh Dill, chopped
Make it lactose-friendly
- 1 cup Plain Yogurt → lactose-free or coconut yogurt
Steps
- Place potatoes in a pot and just cover with water. Partially lid and bring to a boil. Reduce heat and simmer partially covered just until potatoes are tender (5 mins). 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 adjust seasonings if desired.
Nutrition (estimated, per serving)
| Calories | 254 |
|---|---|
| Protein | 6.6 g |
| Fat | 4.1 g |
| Carbs | 49.8 g |
| Fiber | 6.0 g |
| Sodium | 210 mg |
Source
based.cooking (community recipes, public domain) — unlicense