Double-Dressed Potato Salad Recipe

There’s so much controversy over what is the the best style of potato salad: oil and vinegar, mustard-based, mayo based… I’ve decided to leave that all behind and came up with a fickle double-dressed potato salad: first spicy and tangy, then cooling and yogurty. This is a very healthy, yet flavorful potato salad as the flavor comes from the spices and the creaminess from the yogurt. No unnecessary fat. I hope you will enjoy it.
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1.5 lb. Small waxy potatoes
1/2 lb. small radishes diced
1 stalk celery diced finely
3 shallots chopped finely
1 stalk green onions chopped
1 individual-size container of plain yogurt (approx. 6 oz.)

Spicy dressing

2 tbs. dijon mustard
1 tbs. honey
1 tbs. mustard powder
1 tbs. sea salt
1 tsp. toasted cumin seeds
1 tsp. smoked hot paprika
juice of 1 lemon (reserve some and taste dressing before adding more)
3 tbs. extra virgin olive oil
freshly cracked black pepper
fresh herbs, such as thyme or dill (optional)


Wash potatoes and place them in a pot of cold water. Cover with a lid and bring to a boil and cook until potatoes are easily pierced through with a knife but still holds resistance, about 10-15 min depending on the size.
Mix spicy dressing in a bowl.
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Meanwhile, separate the liquid from the yogurt by draining it through a piece of cheesecloth or coffee filter over a cup. Cover the top with plastic wrap and place it in the fridge for one hour.
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Remove potatoes from the water and cut into bite-sized pieces. Incorporate with dressing while potatoes are still hot. Let the mixture stand at room temperature for one hour.
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Meanwhile, place the celery and radishes in a strainer and mix in a pinch of salt. Set aside to allow water to seep out. After one hour, use paper towel to dry off the moisture seeped from the radish and celery mixture. Combine the mixture and most of the shallots in with the potatoes.
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Mix the green onions and remaining shallots in with the drained yogurt.
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To serve: Divide spicy potatoes into 4 bowls. Grind black pepper over. Dollop with yogurt mixture. Garnish with green onions. Enjoy.

Serves 4 generously.
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  1. April 06, 2009 by Robert-Gilles Martineau

    Dear Friend!
    Greetings from Shizuoka, Japan!
    I seem to see someinteresting influences in this recipe and presentation. French, especially because of the potatoes which like the reinette potatoes of Ile de Re, the Dijon mustard (I was born in Dijon!) and the design, very Japanese!
    You are craving for grilled mochi!
    Well, well the Missus makes “pizza” with very thin slices of mochi!
    Any Japanese ancestors?
    Looking forward to sharing!

  2. April 06, 2009 by lisaiscooking

    What a pretty and delicious sounding potato salad!

  3. April 06, 2009 by Marc @ NoRecipes

    Cool concept:-) I have Keller’s French Laundry cookbook and while I’ve flipped through it many times, I’ve never actually made anything from it. I’m guessing the Bouchon cookbook is a little simpler, but I can imagine it’s still very involved. Good luck:-)

  4. April 06, 2009 by doggybloggy

    now this is a potato salad I could sink my teethe into

  5. April 06, 2009 by Carolyn

    Your blog is beautiful. I admire your willingness to cook from Bouchon. Very ambitious. Will check back again, definitely.

  6. April 12, 2009 by Mel (admin)

    Robert: Mochi pizza??? You must share the recipe with me!
    lisaiscooking: thank you kindly!
    Marc: It is a simpler. It’s good practice for classical technique (which I need).
    doggybloggy: Give it a try!
    Carolyn: Thank you so much. Do check back on my progress :)

  7. April 15, 2009 by Merle Loman

    This is the kind of food I am talking about. It is a wonderful recipe to prepare, package and take on a hike. Lots of flavor and freshness and would definitely satisfy a hungry hiker. Mayo is not a good idea because it could go bad in a hot backpack. This recipe, maybe minus the yogurt sauce, would travel well. Thanks.

  8. April 22, 2009 by Diana

    What a beautiful salad! I have a favorite potato salad I make that’s really simple, but when I have more time I’ve saved yours to try. I love the flavor combinations you’ve worked in. I cook the same way, recipes are merely guidelines!

  9. April 22, 2009 by Mel (admin)

    Merle: Oh for sure. It tastes great without the yogurt too… but it’s a bit spicy so bring lots of water!

    Diana: It’s really not as time consuming as it looks. A lot of time is spent just letting the ingredients stand. I hope you give it a try and let me know how it turns out :)

  10. April 24, 2009 by Maria

    Now that’s a potato salad I would really love to try! It looks divine. Lovely flavors indeed. I’m bookmarking htis to try soon.

  11. April 27, 2009 by Daily Spud

    That’s a very fine twist on the potato salad. I’m a big fan of yoghurt in lots of things and it quite often makes its way into my spud salads…

  12. June 06, 2009 by Leslie

    Am just getting caught up on posts from FoodBuzz and bookmarking this one to make. I love potato salad and will also have a soft spot for traditional mayo kinds, but after trying a very simple lower-fat whole-grain mustard one from Epicurious, wanted to be on the lookout for other ways. Love the idea of yogurt!

  13. June 13, 2009 by JaneRadriges

    The article is usefull for me. I’ll be coming back to your blog.

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