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.
PICKLED POTATO SALAD WITH HORSERADISH AND DILL
Make and share this Pickled Potato Salad With Horseradish and Dill recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
- In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
- Screamingly Good Food.
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.
HORSERADISH SAUCE WITH DILL
This is a good dipping sauce for someone looking for something more spicy than tartar sauce. Excellent with braised fish. You may use more or less horseradish to suit your taste.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- In a small bowl, stir together sour cream, horseradish, and dill. Season to taste with salt. Serve.
Nutrition Facts : Calories 62.3 calories, Carbohydrate 1.4 g, Cholesterol 12.6 mg, Fat 6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 19.4 mg, Sugar 0.1 g
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.
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.
HORSERADISH-DILL POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
- Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
- Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.
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- Place a large pot of well salted water on the stove and bring to a boil. Cook about 10 minutes, until the potatoes pierce easily with a fork but aren’t mushy. The time may vary depending on how large or small your potato chunks, so check it every few minutes.
- Remove the boiled potatoes from the stove, drain off the liquid, and set aside until cool. Place them in the refrigerator to speed the process.
- Place the cooled potatoes, red and green onion, boiled eggs, and chopped fresh dill in a medium sized bowl and set aside.
- In a small bowl, mix together yogurt cheese or Greek yogurt, mayonnaise, dill relish, mustard, horseradish, white balsamic vinegar, salt and pepper to make the dressing. Pour dressing over the set aside potato salad and mix thoroughly, using a large wooden spoon or spatula.
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