Potato salad is a favored part of summer barbecues. Adding a bit of horseradish will give your salad some kick and it pairs well with grilled meat, red wines and hearty beers. The best part is, you don’t need to make your salad from scratch. Simply mix a half cup of sour cream with a couple tablespoons of prepared cream horseradish. Stir this into a pound of your favorite potato salad, and voila. If you don’t favor the sweetness of commercial brands, check with your store’s deli counter. Often they sell small-batch preparations that lack the sweet pickle relish.
If you’ve got the time to make it from scratch, here’s my recipe for Piquant Potato Salad. It’s best prepared the day before.
2lbs. yellow potatoes, small to medium sized
1 cup sour cream
1 cup mayonnaise
1 cup diced red onions
1 cup fresh or frozen peas
1 cup sliced celery
2 tbs fresh dill
6 oz. jar of prepared cream horseradish
4 hard boiled eggs, sliced
salt and freshly ground pepper to taste
Remove any eyes from the potatoes, but don’t worry about peeling them. Boil for 20-25 minutes. Drain water and soak potatoes in cold water for 10 minutes. The skins should slide-off at this point. Cut into bite-sized pieces. Rinse the cut potatoes with cold water and set aside to drain.
In a mixing bowl combine the sour cream, mayonnaise and 2 Tbs of the horseradish. Taste this mixture and add more horseradish if desired. Add onions, peas, celery, salt and pepper. Mix thoroughly. Set aside and refrigerate a small amount of the onions and dill. Add the diced potatoes and eggs and gently mix until salad has an even texture and consistency. Cover and place in refrigerator for at least six-hours.
When you’re ready to serve, sprinkle the bowl with the remaining red onions and dill for some nice color. A dusting of fresh cracked pepper is a nice touch.
Watch your guests eyes light up when they first experience the unexpected, but pleasantly bold taste.
Recipe Provided by: Jeremy Dunn; Select Group