Pickled Potato Salad With Horseradish and Dill |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A tangy salad, great with roast beef or cold cuts. Ingredients:
1 lb small red potato, thickly sliced |
1/2 cup carrot, thinly sliced |
2 tablespoons mayonnaise |
2 tablespoons yogurt |
1 teaspoon dijon mustard |
1 teaspoon cider vinegar |
1 tablespoon freshly grated horseradish or 1 tablespoon prepared horseradish |
2 tablespoons kosher style dill pickles, finely chopped |
1 tablespoon fresh dill, finely chopped |
2 tablespoons red onions, finely chopped |
Directions:
1. Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
2. In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
3. Screamingly Good Food.
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