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 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
GRILLED SKIRT STEAK WITH HORSERADISH SAUCE
Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a tasty little trick. You're watching the meat cook anyway, so you may as well keep busy and give it some love!
Provided by dojemi
Categories < 15 Mins
Time 13m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Put a grill pan on a high heat and let it get screaming hot.
- Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
- Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
- Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
- Halve your lemon and add a squeeze of juice to the bowl.
- Add a splash of extra virgin olive oil and mix well.
- Taste and add a little more horseradish if you think it needs to taste more fiery.
- Lay the steak in your hot pan and press down gently.
- Wait a minute, then turn over.
- Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
- Flip the steak again after another minute, repeat the garlic rub, and press down again.
- For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
- Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
- Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
- Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
- Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.
Nutrition Facts : Calories 68.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.6, Sodium 31.2, Carbohydrate 7.6, Fiber 2.8, Sugar 0.6, Protein 1.2
CREAMY HORSERADISH POTATO SALAD
Categories Salad Dairy Potato Side Fourth of July Picnic Vegetarian Graduation Backyard BBQ Horseradish Mayonnaise Chive Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat.
STEAK AND POTATO SALAD WITH HORSERADISH DRESSING
This recipe grew from a recipe on a website I only recently discovered called delish.com. I fixed this one night when it was miserably hot out and we just wanted to pick at our food. The combination of warm steak, potatoes, crisp corn and green beans with the dressing that subtly bites your tastebuds was memorable. I have to admit to short cutting by using Tyson's frozen Fajita Steak Strips which saved time but certainly changed the flavor too. Also I had 1 ear of corn left over from previous night's dinner. Other than that, it is exactly as presented here.
Provided by GrammaMikki
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the grill to medium.
- Place potatoes in a steamer basket over a pan of water. Cover and bring water to boil. Steam potatoes for 10 to 15 minutes until fork tender. Transfer to a cutting board to cool.
- Add green beans to the steamer basket, cover and bring water back to a boil. Steam beans until bright green and just tender, about 4 minutes. Place beans in a colander and rinse with cold water until cool. Drain beans thoroughly and move to a salad bowl.
- Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in green onions.
- Combine sour cream, vinegar, Worchestershire and 1/2 tsp pepper in a small bowl. Whisk in the oil.
- Season the steak with salt and pepper or your favorite steak rub. Grill the steak for 5 minutes per side for medium rare and 6 minutes per side for medium. Remove to cutting board and let rest for about 5 minutes.
- Grill the corn, turning occasionally, until marked and tender, about 8 to 12 minutes. Transfer corn to cxutting board and, when cool enough to handle, cut the kernels from the cob.
- Thinly slice the steak across the grain. Add the steak with any juices and the corn kernals to the salad bowl with the potato mixture. Toss with the horseradish dressing.
- I served this on crisp iceberg lettuce leaves. A crusty loaf of bread might add to the enjoyment but this is a well balanced meal without accompaniment.
Nutrition Facts : Calories 489, Fat 25.3, SaturatedFat 8.6, Cholesterol 92.5, Sodium 307.1, Carbohydrate 39.5, Fiber 7.2, Sugar 8.6, Protein 29.2
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