Perfect Potato Salad

Ingredients

• 5 Potatoes, peeled and cut into bite-size chunks
• 1 cup Plain Yoghurt
• 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

Method

Boil the potatoes at a rolling simmer until a knife slides through the centre with no resistance — roughly 5 minutes for bite-size chunks, though size varies. The window is tight: overcooked potatoes collapse into mush and won't hold their shape when you dress them. Cold potatoes absorb dressing poorly, so dress them while they're still warm — the starch granules are open and permeable, and the heat helps the mayonnaise and yoghurt coat every surface evenly. Drain thoroughly and set aside for a minute; excess water will dilute your dressing.

While the potatoes cook, combine the yoghurt and mayonnaise in a large bowl. The dairy-based dressing needs the tang of horseradish to cut through the richness — prepared horseradish works here because the vinegar it's preserved in adds bite you'd otherwise have to build with lemon. Fold in the radishes, celery, green onions, parsley, and dill. Don't stir aggressively at this stage; you're distributing the herbs and vegetables, not bruising them. The fresh-herbs will darken and lose character if mangled.

Add the warm potatoes and fold gently until every chunk is coated. The warmth releases the alliums' sulphur compounds more slowly than cutting them alone would, giving you a gentler flavour that won't dominate. Chill for at least an hour — cold temperatures suppress flavour perception, so the seasoning needs time to settle into the dish before you taste it. When you come back to it, check the salt and pepper. Potato salad absorbs seasoning as it rests, so what tasted right at assembly will taste flat once chilled. Adjust before serving.