Zesty Potato Salad

Our south-of-border-inspired potato salad features an incredibly flavorful dressing made from our tart Plain Cream On Top Yogurt, fresh lime juice, and toasted cumin seeds. Serve over a bed of greens for a light meal, or as a side with grilled fish or chicken.


2 lbs. small red potatoes, halved
1 large Poblano pepper
2 pieces bacon, chopped, cooked, and drained
5 medium radishes, sliced
3 scallions, sliced
2/3 cup Plain Cream on Top Yogurt
2 tsp. cumin seed
2 tsp. lime juice
1/2 tsp. salt
1 avocado, cubed

  1. Place potatoes in a medium sauce pan with a large pinch of salt. Cover with water, bring to a boil, and cook until potatoes are tender, about 10-15 minutes.
  2. Roast the Poblano pepper by blackening on a gas burner or in oven on broil setting, for about 5 minutes on each side or until charred. When roasted, remove and discard blackened skin and seeds, and chop. Set aside.
  3. In a small skillet, dry toast the cumin seeds over low heat, until fragrant and just beginning to turn brown. Remove from heat to cool.
  4. Make dressing by stirring together yogurt and lime juice. Crush toasted cumin seeds in a mortar and pestle, and add to dressing with salt.
  5. Drain potatoes and place in large bowl. While potatoes are still hot, pour over the dressing, tossing to coat.
  6. Add radishes, scallions, poblano, and bacon crumbles, stirring to combine. Add avocado cubes last, stirring gently so they don’t get crushed.
  7. Serve warm immediately, or refrigerate for 3 hours until well chilled.
Additional Images