New England Potato Salad with Horseradish Cheddar
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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I have a foodie confession to make. I can’t pronounce horseradish. I mean, when I stop and think about it, I can say it correctly. But if I’m using it in a sentence and speaking quickly, then it invariably comes out as ‘horshradish.’ Notice the extra “shh” in the middle. That’s not supposed to be there! But it is. My wife loves to pick me on about this, but I’m cool with it. I just own that I say horshradish.
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
Ingredients
- 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.)
Instructions
- 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.
Notes
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:
I buy the Cabot Extra Sharp Cheddar (available at Costco) and love, love, love it. I am originally from Wisconsin, so appreciate a fine, aged cheese. I can’t wait to try this recipe!
Yes! This recipe is crazy delicious, Jean. I am a huge fan of extra sharp cheddar cheese myself…in fact, I might go as far as to say that extra sharp cheddar is my favorite. (Picking a favorite cheese is really hard, though!) Give this recipe a shot…I was curious how the cheddar would work in potato salad, but it was super tasty. We’ve already made a couple batches of this potato salad in recent weeks. 🙂
This is such a wonderful post – we LOVE this summer salad of course 😉 We’re so glad that you are enjoying the book, and we hope you make another visit to Vermont again soon! 🙂 ~Rachael
Thanks so much, Rachael! I totally loved my trip to Cabot a couple of years back, and I pretty much love Vermont. I need to get over there again soon! Thanks for sharing this amazing recipe…you guys are the best!! 🙂
So, this might be odd – almost unbelievable, but, I’ve never attempted to make potato salad, David. When it comes to potatoes, we usually have “potato thel dala” or “Aloo tikki” and get our potato salad fix at friends’ summer parties! But, I must say – using Greek yogurt and “horshradish” cheese in your version has me so intrigued! Almost intrigued enough to make potato salad at home…now to find me some of that “horshradish” Cabot cheese! 🙂
Well, I would help you out if I could, but I don’t think Cabot makes horshradish cheddar. Only horseradish. You’ll have to come to my house to find the horshradish version! 😉 I can’t believe you’ve never made potato salad, Shashi! It’s a summer staple around our house…it’s pretty much the perfect side dish with any grilled summer meal, too.
I like all types of potato salads but really love it with red-skinned potatoes.
Me, too, Amy!! Both this New England potato salad and my favorite Southern Red Potato Salad use red potatoes…they’re the perfect option for delicious summer potato salads. I hope you enjoy this one as much as we do! 🙂
Hi David! I love potato salad – I even eat it for breakfast! The addition of horseradish cheese makes me want some NOW. I always buy Cabot extra sharp white cheddar. I use it for my mac n’ cheese and last night I used it on nachos. As I’ve mentioned before where we live not all things are available, so I’ll probably have to add some horseradish along with the cheese. I would love to add the Cabot book to my collection (some might call it hoarding since I have nearly 700 cookbooks)!
Wow! I thought I loved potato salad…but I can honestly say that I’ve never eaten it for breakfast. But now that you’ve given me the idea…hmmm. Haha! So if the horseradish cheddar isn’t available in your area, you can totally use the extra sharp instead. And just a little dash of horseradish in the recipe should solve that problem. Cabot actually has a great product finder on their website…check it out to see if you have any horseradish cheddar in your neck of the woods! https://www.cabotcheese.coop/where-to-buy
Also, 700 cookbooks. I think you have me beat there…and I have a lot of cookbooks!
I’ve been collecting cookbooks all my life, which I’ sure is more than twice as long as you have been alive! 🙂
Hah! There’s no way it’s twice as long, Dorothy…but thank you! 🙂
Hi David! You look about as old as my son – he’s 32 and I had him when I was 33. You do the math my friend! 🙂
Hah! Fair enough…you’re close. I’m 34…almost 35, though. 😉
Hi David! Just thought I’d let you know – we went to the “upscale” grocery in town today and I found a Horseradish Cheddar! It’s not Cabot, but it looked pretty good! I also found a selection of IPA beers – yea! 🙂
That’s awesome, Dorothy! Too bad it isn’t Cabot, but I’m sure it will still be delicious. I hope you grabbed some! And IPA beers…yes! It’s Friday, and I think cheese and beers sound like an awesome idea. I hope you have a great weekend, my friend! 🙂
Hi David! I made this again, along with bacon wrapped dogs. My son and his girlfriend came to pick up his dog who spent the week with me, while they spent the week in a beach house on the outer banks. Anyway, I packed them some dogs, toasted buns and potato salad to take home – she came back in and asked me for a fork – I am not sure if any potato salad made it five miles down the road! That stuff is just plain good!
Man, your son and his girlfriend totally have it good, Dorothy! Bacon-wrapped dogs and potato salad? That sounds like the perfect summer picnic meal right there! I love that they were chowing down on this potato salad while they were driving down the road…haha! 🙂
Cabot cheese is the best, easily! And I love the potato salad you made with it – looks SO delicious!! 🙂
I totally agree, Christina! I often just slice up Cabot’s cheddar and eat it on crackers as a mid-afternoon snack. Crackers optional. 🙂
Wow, that cheese sounds delicious- I love horseradish, I mean HORSHradish and cheese so I’m on board with both of them! I’ve actually never used cheese in a potato salad- I’m boring and just use gherkins and sometimes bacon. Actually, the last time I made it I had it for breakfast.
We need to talk about you and your breakfast choices, Arman. I mean potato salad? And if I recall I think I saw some chocolate peanut butter eggs at one point. Hey, I wonder if you could heat up one of those chocolate eggs somehow? 😉 Seriously, though, give it a shot…I had no idea that cheddar would taste so good in a potato salad!
Ok. 1. LOVE Cabot cheese. I use the extra white sharp cheddar in everything – except potato salad? How could I have never done this? 2. Breweries AND the Cabot mother ship? Totally jealous. 3. I can’t say Worcestershire. 🙂
Ooo…that’s definitely another one on my list, Rachelle! Worcestershire. I just end up mumbling a bunch of syllables that sound close to Worcestershire. I also can’t spell that word. But yes, you need to put a trip to Vermont on your list. There’s a great website linking up the 30+ breweries in Vermont. They even have a passport program where you can earn prizes for getting your card stamped at a certain number of breweries. Plus, you can make sure to stop at the Cabot mother ship…love that name! Beer + cheese = win!
I can just imagine sitting in the garden eating these with some ribs. Mmmm.
Oh man, you’re making me hungry now, Dannii…and it’s only 8:30am over here right now. Grilled food and potato salads for the win!!
I LOVE LOVE LOVE Cabot Extra Sharp Cheddar. I buy huge quantities when I go skiing in Vermont, it’s so much cheaper than in NYC!
I’ve never used it in a potato salad though, and I don’t know why…Thanks for the idea buddy!
#WolfpackInspiration
Hmmm…does that make you like a cheese smuggler, Mike? Hah! But yes, Cabot’s extra sharp cheddar is amazing. I think I could eat it straight off the block. Give it a shot in potato salad…I was a bit skeptical at first, but it is totally delicious! #WolfpackCheeseSmugglersClub
Loving this potato salad so much, David! It looks really tasty – cheddar is definitely one of my favourite cheeses! Bookmarking to try when we have our next BBQ! 😀
Welcome to the cheddar club, Jess! 🙂 This potato salad is a perfect summer recipe, too! 🙂
I love going to factories and businesses to see the behind the scenes stuff and how things are made. Two big ones that stand out were the Corvette factory and the Jack Daniels one.
Great recipe and I love that mayo is replaced by the yogurt, I just have never been a mayo fan. And BTW everything is better with cheddar! Pretty cool you were able to taste test EVERY cheese! 🙂
Oh man, I’ve been wanting to go to the Jack Daniels distillery. My sister lives like an hour from there, but somehow I’ve managed to never go for the tour. I need to put it on my priority list for next time we visit her! You should put Vermont on your list next time you come East, Kevin…it’s a pretty darn awesome state. And they have cheese!
You know David, you’ve made this confession, and I am quite confident now I’ve got the same issue with horseradish! Just never noticed that before. Now I’m trying to imagine the way I would pronounce this sophisticated word in a real situation, and I guess I would do that pretty much the same. As for the salad, it looks so good (indeed, it is). I love young potatoes, and they are so great in spring salads. I haven’t made any for a long time. Actually, last time it was a recipe for so called “Italian potato salad”. I don’t know was that a really authentic recipe or that was just the playing on the ingredients, but potatoes mingled with ricotta cheese and parmigiano, turned delicious.
Haha…everytime I try to say horseradish, it just comes out as horshradish. That’s why I decided to just own it. It’s horshradish, darn it! Oh man, that Italian potato salad sounds delicious, Ben. I don’t mind if it’s not an authentic Italian recipe. It’s Italian-inspired, and that means I’ll probably love it. I’m just picturing ricotta cheese in a potato salad…and I’m thinking I love it!
Aww, David. I just popped over for a visit. What a nice surprise and an honor. You are awesome, as is the Cabot cookbook. Glad you tried this recipe. It is a favorite around here for grilling season.
Katie! You totally rock…this potato salad was absolutely amazing, and Laura and I have already made it several times. I admit that I was skeptical about cheese in a potato salad at first, but holy wowzers…you nailed it! Thanks for sharing this recipe with Cabot. 🙂
this looks so yum and so creamy! I need to give this a try asap!
It’s an amazing potato salad, Manali! I wasn’t sure what to think about cheese in a potato salad, but we’ve now made this several times. Needless to say, the cheese totally works! 🙂
My gram used to put sharp cheddar cheese cubes in her macaroni salad and I thought she was a culinary genius. I have never had it in potato salad though! Currently my fave potato salad is a green goddess one with asparagus tips that a nearby deli makes. It’s amazing!
Oooo…sharp cheddar cheese in macaroni salad sounds amazing, Kayte! I might have to give that a shot here soon. Now that summer is (almost) here, I’ve been craving “picnic food” like you wouldn’t believe! That green goddess potato salad sounds like another winner. I love the asparagus tips in a potato salad. So many good ideas for the summer! Thank you so much for commenting…I hope you are having a great weekend! 🙂
I love potato salad and this recipe looks so good! I just tried Cabot cheese this year and it’s by far some of the best cheese I’ve eaten. It’s so creamy! I will definitely look into trying the horseradish cheddar. It sounds divine!
I’m so glad you discovered Cabot, Tamara! I don’t remember if I knew about them when I lived down in Atlanta, but they are everywhere up here in our area. These extra sharp cheddar is one of my favorites! And cheddar cheese in potato salad is actually really delicious…give it a shot sometime this summer! 🙂
Hi David! I’m already thinking about what to make for Memorial Day. I am definitely making this potato salad, baked beans (with sorghum), but I’m torn between chili dogs or bacon wrapped dogs in pretzel buns! And don’t tell me to make both – there are only two of us here! Of course cold beer is a must! What are your thoughts for your Memorial Day??
Oh boy, that’s a tough one, Dorothy! Truthfully, you can’t go wrong either way. I’m thinking you gotta go with the bacon-wrapped dogs in pretzel buns. Those pretzel buns are addicting!! (Just make sure to not put them on parchment when you bake them. They will literally adhere to the paper thanks to the baking soda solution. I’ve made that mistake more than once…) And of course cold beer needs to be involved!
Hi again David I completely forgot about appetizers and dessert! I’m brain dead today! I’m thinking bacon wrapped Jalapeno poppers to start and strawberry cake with whipped cream frosting to finish – sound good?
Holy cow, Dorothy…you guys are gonna have a feast for the whole neighborhood! Those jalapeno poppers are awesome (just soak ’em in water first so you don’t melt your tongue off…haha!) And the strawberry cake is just plain one of my favorites. I’m going to make a blackberry version of that cake next week, but it won’t get posted in time for Memorial Day. Maybe it can make an appearance for July 4th! 🙂 And now I’m hungry…
Hi David! I’ll be watching for the blackberry cake! My husband knows of several good spots where they grow and when he picks them we usually make jelly, but I will definitely be reserving some for your cake!
Oh man, I used to pick wild blackberries in my grandmother’s yard when I was a kid. I’ve been looking for places up here, but so far no luck…that would absolutely make my summer to find a huge wild patch, though!
Hi David! When we lived in MI I had just over three acres of land, most of it wooded and the woods had wild raspberries, asparagus and morel mushrooms (the downside was it also had woodchucks, skunks and coyotes). The kids called my husband “the forager of the forest” – a name that still brings a smile to my face! 🙂
Wild asparagus! That is incredible. 🙂 But wild skunks and coyotes are not. I still dream of finding wild ramps and blackberries in the back of our property here. We have about an acre and the back half is wooded and overgrown. I’ve gone back there a couple of times, but I never find anything but leaves and swamp cabbage. Oh well…maybe one day I’ll find something cool!
Hi David! The morels were the best! I would use a needle and thread to string them up and hand them to dry (those that we didn’t eat fresh). Veal chops with morel mushrooms is so good! The woodchucks and coyotes didn’t bother me as they are fairly timid (although the coyotes would “talk” a lot at night), but the skunks were another thing! Keep looking in your woods – you never know what you might find!
Hi David! I made this again today at my husband’s request – he has declared it his new favorite potato salad! And I did get Cabot horseradish cheddar locally – YAY! I just had to hide it from him so I could have it for this! Also, hope you don’t mind, I added about a tablespoon of Dijon mustard – I am a mustard junky! 🙂 He also wants me to add black olives and bacon next time – what do you think?
Oh man, I am totally a Dijon mustard junkie, too! I think that would be an excellent addition to this potato salad. I’ll have to give it a shot next time I make a batch. And the bacon is a total no-brainer…yes, yes and more yes! I’m not sure about the olives, but hey give it a shot and see what happens. They could be excellent in here. I’m just not used to seeing black olives in potato salad! 🙂
Hi David! I forgot to mention that I keep plastic ware, napkins, chopsticks and condiment packets in the glove box of my car – okay, I’m a little strange, but always be prepared! I’ve also been known to have mini bottles of liquor in there, just in case!
I totally have a stash of napkins in my car, but chopsticks (and liquor!) are totally new. Sounds like you bring the party with you when you show up…haha!!