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.

Perfect Potato Salad
Prep Time
1 hour 15 minutes
Cook Time
5 minutes


5 potatoes, peeled and cut into bite-size chunks, about 2 lb (1kg)
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
2 stalks celery, diced
2 large green onions, thinly sliced
1/4 cup (60 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh dill (or 1/2 tsp (2ml) dried dill weed)


  1. Place potatoes in a pot and just cover with water. Partiall cover with lid and bring to a boil. Reduce head and simmer partially covered just until potatoes are tender, about 5 minutes. Don't overcook. Drain well.
  2. Meanwhile in a large bowl, stir yogurt with mayonnaise, horseradish, salt and pepper. Stir in radishes, celery, green onions, parsley and dill until mixed.
  3. Add warm potatoes and stir to combine. Refrigerate at least 1 hour before serving.
  4. Add more salt or horseradish to taste.