Potato salad is a classic summer dish. Case in point, my friend once told me a story of going to a potluck where every single person brought potato salad! Goodbye potluck, hello impromptu iron chef competition.
Potato salad is kind of like chili – one of those foods that everyone has a recipe for, yet everyone’s version is slightly different. Growing up, I was not the biggest fan of my family’s version of potato salad: creamy, eggy and topped with paprika. However, an eating experience in university turned my opinion about the side dish around. While having lunch at a local restaurant, a friend informed me that I must get the potato salad, and she was right. This one was still creamy, but not eggy, and contained dill. It was delicious, and I still order it when I visit that restaurant now.
The potato salad recipe on the blog today is more like the restaurant version I described than the one from my childhood. The fresh herbs – parsley and dill – are what give this traditional food a refreshing update. If you’re not a fan of horseradish, I would suggest substituting it for equal parts dill pickle relish and Dijon mustard, which really ups the dilly taste and ads a bit of kick. This recipe also substitutes yogurt for some of the mayonnaise, which makes it a bit healthier. My own twist was to use multi-coloured baby potatoes rather than a red or yellow potato. This helped add interest on the plate when the salad was served. While I did not miss it, if eggs are a must in your potato salad, just add two diced, hard-boiled eggs with the cooked potatoes.
What’s your favourite summer side dish? Or are you looking for a modern take on a classic recipe? Let us know in the comments.
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Written by a Registered Dietitian.