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Maine potato salad with horseradish cheddar recipe: Cookout magic

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This potato salad must be magic. How else could it involve cheese (a genius addition to potato salad if there ever were one), and yet still be light and healthful? Okay, maybe it’s not magic—it’s the clever use of flavorful ingredients—but your picnic guests will think it tastes like something magical was at work.

A bit of horseradish cheddar gives this unique potato salad its singular flavor, and a dollop of Greek yogurt makes it taste rich and creamy while keeping it delightfully light. A few snips of garden herbs add a little something extra without being complicated.

Whip this one up ahead of a picnic or cookout and let it chill while the burgers are grilling.

Maine Potato Salad with Horseradish Cheddar Recipe


  • 2 lbs. small red-skinned potatoes, cut into chunks
  • 1 Tbsp. plus 1 tsp. cider vinegar
  • ½ cup Cabot 2% Plain Greek-Style yogurt
  • 3 Tbsp. mayonnaise
  • 4 oz. Cabot Horseradish Cheddar or Cabot Extra Sharp Cheddar, shredded (about 1 cup)
  • 1 cup finely chopped celery
  • ¼ cup minced red onion
  • 3 Tbsp. chopped fresh summer herbs (parsley, chives, chervil, basil, tarragon, dill. etc.)
  • Salt and ground pepper to taste


Bring several inches of water to a boil in a large saucepan fitted with a steamer attachment over high heat. Add potatoes to steamer and cook until tender, about 15 minutes. Remove potatoes from steamer and transfer to a large bowl. Drizzle vinegar over the potatoes and toss to coat. Refrigerate until chilled, about 1 ½ hours. Meanwhile, whisk yogurt and mayonnaise together in a medium bowl. Stir in cheddar and mix until any clumps of cheese are broken up. Stir in the celery hearts, onion and herbs. Stir yogurt mixture into the cooled potatoes and season with salt and pepper.

Recipe adapted from and courtesy of Cabot.



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