Monday, 25 June 2007

Horseradish Potato Salad

A great summer meal when served with devilled eggs and a tossed green salad. You will likely need to check the amount of horseradish; it varies considerably in strength depending on brand and freshness. This recipe is an adaptation of one published by Epicurious.

8 servings
45 minutes - 20 minutes prep time

8 cups diced boiled potatoes

1/3 cup light mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
1/2 cup minced parsley
1/4 cup minced chives
3 or 4 tablespoons horseradish
1 1/2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon black peppercorns, crushed

Wash and dice the potatoes, and cook until tender. Rinse them in cold water until cool if using at once and then drain them, or drain well, let cool for five minutes and store, covered, in the fridge until wanted.

Mix the remaining ingredients in a large bowl, and then mix in the potatoes.

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