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Horseradish Dill Potato Salad
By Melissa's Corporate Chefs


1 pound Baby White Potatoes 
1/4 cup Water 
2 tablespoons Mayonnaise 
2 tablespoons Plain Yogurt 
1 teaspoon Dijon Mustard 
1 teaspoon Balsamic Vinegar 
1 teaspoon Grated Horseradish (Extra Hot) drained bottled 
2 tablespoons Dill minced 
1 large Organic Carrots 
1/4 cup Red Onion finely chopped 


In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. 

Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. 

In a bowl whisk together the mayonnaise, yogurt, mustard, vinegar, horseradish, dill, and salt and pepper to taste, add the carrot, onion, and potatoes, and toss the salad until it is combined well.