This lightened-up New England Potato Salad packs a flavor punch thanks to a handful of shredded horseradish cheddar cheese. It’s a summer picnic classic!
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A couple of summers ago, my wife and I took a weekend trip to Vermont. There are a ton of breweries in Vermont (I had no idea how many!), and we mapped out a path to stop at a bunch of them on our tour through the state. In my planning, I realized that Cabot Cheese had a visitor’s center that wasn’t too far off of our path. Of course, our trip had to involve a stop at Cabot.
If you aren’t familiar with Cabot Cheese, then you need to be. Simply put: they are awesome! They’re a co-op, meaning they are owned by 1,200+ farmers across New England and New York. I love (I mean love!) cheddar cheese, and Cabot’s cheeses are incredibly tasty. So you can imagine the look on my face when I realized that you can taste every.single.variety of Cabot cheese at their visitor’s center. I’d discovered cheese heaven…and it was only a few hours from my house!
The winter is finally over, and the Great Thaw is on here in the northeast. That means I can finally see my yard again. That means I can plant my garden again. And that means I can finally get to my grill again. One of my favorite summer side dishes is potato salad. (This Southern Red Potato Salad is a classic that has been passed through my family.)
New England Potato Salad
When I came across this recipe for a potato salad using Cabot’s Horseradish Cheddar, I was supremely intrigued. I’d never thought about adding cheddar cheese to a potato salad. But I decided to give it a go…after all, how can you go wrong with delicious cheddar cheese? And I’m glad I did. This potato salad was super tasty.
I served this potato salad with a simple piece of baked salmon, and it was incredible. In fact, both my wife and I got up and grabbed an extra spoonful of potato salad. It was that good! As a bonus, the Greek yogurt takes the place of much of the mayo in the recipe…creating a nice lightened up version of this classic side dish. (Coincidentally, this recipe was created for Cabot by Katie @ Healthy Seasonal Recipes. I met Katie a couple years back, and we’ve been friends ever since. Stop by her site and tell her I said hello!)
Cabot recently released their first-ever printed cookbook, and it’s full of delicious recipes and stories from the farm families who own Cabot. (This New England Potato Salad is one of the many recipes from the cookbook.) As a member of Cabot’s Cheese Board, I received a copy of this book…and it’s truly worthy of a place on your cookbook shelf.
As for me, I’m dreaming of the summer. I’m dreaming of reading a book in the hammock in the backyard. I’m dreaming of summer picnics. And I strongly suspect that this New England Potato Salad will make many appearances at summer picnics this year. Oh, and hop over and check out Cabot on Instagram. They post some pretty incredible pics of cows. Nothing makes me happier than looking at my phone and seeing a cow smiling back at me.
Did you make this New England Potato Salad at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
New England Potato Salad with Horseradish Cheddar
- 2 pounds baby red potatoes cut into 1" chunks
- 1 Tbsp plus 1 tsp cider vinegar
- ½ cup plain Greek-style yogurt
- 3 Tbsp mayonnaise
- ¾ tsp salt
- ¼ tsp freshly ground pepper preferably white
- 1 cup 4 oz. Cabot Horseradish Cheddar, Cabot Extra Sharp Cheddar or Cabot Farmhouse Reserve Cheddar, shredded
- 1 cup finely chopped celery
- ¼ cup minced red onion
- 3 Tbsp chopped fresh herbs such as parsley, chives, chervil, basil, tarragon and dill (Note: I used parsley, dill and green onions.)
- 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 flesh feels tender when pierced with a fork, about 15 minutes.
- Transfer potatoes to a large bowl. Drizzle vinegar over the potatoes and toss to coat. Refrigerate until chilled, about 1½ hours.
- Whisk yogurt, mayonnaise, salt and pepper together in a medium bowl. Stir in cheddar and mix until any clumps of cheese are broken up. Stir in celery, onion and herbs. Stir yogurt mixture into the cooled potatoes and season with salt and pepper.
Disclaimer: As a member of the Cabot Cheese Board, I receive samples of cheese from Cabot. However, I did not receive additional compensation for this post.
Love cheesy recipes? Me, too! Check out some of my other favorite cheesy recipes: