HORSERADISH POTATO SALAD
A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.
Provided by jandeli
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
- Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g
HORSERADISH POTATO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes and 2 teaspoons salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain.
- Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve.
HORSERADISH DILL POTATO SALAD
Categories Salad Microwave Potato Side Quick & Easy Horseradish Summer Dill Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, the yogurt, the mustard, the vinegar, the horseradish, the dill and salt and pepper to taste, add the carrot, the onion, and the potatoes, and toss the salad until it is combined well.
DILLED LOBSTER, AVOCADO, AND POTATO SALAD WITH HORSERADISH DRESSING LIEBER
Steps:
- In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and, while still warm, cut into quarters. Transfer potatoes to a large bowl and cool.
- Finely chop onion. Halve, pit, and peel avocado and cut into 1/2-inch pieces. Chop enough dill leaves to measure 1/2 cup. Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
- In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad. Gently toss salad until combined well and season with salt and pepper. Chill salad, covered, at least 1 hour and up to 1 day.
HORSERADISH DILL POTATOES
-Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Remove a thin strip of peel around the center of each potato. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Combine the remaining ingredients. Drain potatoes; add butter mixture and stir to coat.
Nutrition Facts : Calories 184 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 422mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
POTATO SALAD WITH DILL, HORSERADISH & PICKLE
This is a food that goes with Summer. This is the only Potato Salad my wife will eat. The flavors are subtle and refreshing. Make the whole recipe,you'll eat this until it's gone.
Provided by 45 Carry Chef
Categories Potato
Time 40m
Yield 10-14 serving(s)
Number Of Ingredients 10
Steps:
- Slice the unpeeled potatoes into disks.
- Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
- Put them in a bowl while still hot and pour the ½ cup of vinaigrette or Italian salad dressing over them. The heat helps the potatoes to absorb the flavor of the dressing better.
- Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
- In another bowl, blend together the ½ cup of sour cream, the ½ cup of mayonnaise, the 2 teaspoons of horseradish, the 3 crumbled slices of bacon, the 3 tablespoons of pickle relish, the 3 chopped green onions, the 2 tablespoons of chopped dill and the salt and pepper to taste.
- Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.
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