Tuesday, September 02, 2008

Creamy Horseradish Potato Salad

From the pages of last year's June Gourmet, which I don't buy that often but yielded this tangy, delicious, and simple potato salad. It went perfectly with the grilled salmon we had yesterday. Mmmm, I love horseradish!

I used Yukon Gold medium sized potatoes, peeled after they were cooked and sliced them thickly.

I actually bought chives to put in this but would have been just as happy with chopped green onions or red onion.

Creamy Horseradish Potato Salad

Serves 6.

Dressing:
1/2 cup mayonnaise
1/3 cup sour cream
3 tablespoons bottled white horseradish, not drained
1 tablespoon white-wine vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper


1/3 cup chopped fresh chives
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered

Whisk together dressing ingredients. Stir in chives and potatoes to coat.

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