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.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
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