Horseradish Potato Salad
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Makes 4 servings
There are certain dishes that are meant to be served with steak--baked potatoes,
onion rings, French fries. This tangy, creamy, chunky concoction belongs in
this Steak Side Dish Hall of Fame. Add as much horseradish as you like.
2 pounds red-skinned potatoes (about 8 medium)
3/4 cup sour cream
1/3 cup mayonnaise
2 tablespoons prepared horseradish, or more to taste
3 tablespoons minced fresh chives or l scallion, white and green parts, chopped,
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
- Place the potatoes in a medium saucepan and add enough cold water to cover.
Bring to a boil over high heat. Add salt to taste, reduce the heat to medium-
high, and cook until the potatoes are just tender when pierced with the tip of a
sharp knife, l5 to 20 minutes. Drain well and rinse under cold water until easy
to handle. (See Note.) If you wish, peel the potatoes, but I keep them
unpeeled.
- Meanwhile, in a medium bowl, mix the sour cream, mayonnaise, horseradish,
chives, salt, and pepper. Slice the potatoes into the bowl and mix. Serve
immediately, or cover with plastic wrap and refrigerate until ready to serve.
Note: To quick-chill the potatoes so you can enjoy the potato salad sooner,
tilt the pan of potatoes to pour out the cooking water. Fill the pan with ice
cubes. Place the pan under cold running water and fill it up. Let stand until
the potatoes are cooled, about 5 minutes. Drain well.
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