For some reason when I grill foods on the BBQ I feel the need to try out a new side dish but lately I can’t seem to get enough potato salads. I recently made the warm German potato salad and went on a search a more creamy based salad this time. I came across a horseradish dill potato salad, made some changes and it came out amazing. I am definitely going to make this again!
- 1 ½ pound baby potatoes, cut into quarters or thirds depending on size.
- ¼ cup Greek Yogurt
- 2 tbsp mayonnaise
- 1 ½ tablespoons prepared horseradish
- 1-2 tablespoons minced fresh dill
- ¼ cup green onion, minced
- Salt and pepper
- Dash of hot sauce
Place potatoes in a large pot and add cold water to cover the potatoes. Add a tablespoon of salt to the water and cook on high heat for about 8-10 minutes. Don’t overcook or they’ll fall apart.
Drain the potatoes in a colander and let cool to room temperature.
In a large mixing bowl add yogurt, mayo, horseradish, dill, green onion, salt, pepper and hot sauce and mix together. Taste and adjust seasoning.
Once the potatoes have cooled add to the dressing, stir to coat. Cover and put into the fridge until ready to serve.
You could follow the original recipe using the buttermilk and mayo for a richer salad. Using the yogurt makes it a lot lighter in flavour and has a slight tang that I found works well with the dill. I absolutely loved the horseradish as it gave a deeper flavour to the dressing. J and I both love love love horseradish so we’ll for sure being making this again.