|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1 lb. small red potatoes, thickly sliced
1/2 cup carrots, thinly sliced
2 tbsp. mayonnaise
2 tbsp. yogurt
1 tsp. Dijon mustard
1 tsp. cider vinegar
1 tbsp. freshly grated horseradish or prepared horseradish
2 tbsp. kosher style dill pickle, finely chopped
1 tbsp. fresh dill, finely chopped
2 tbsp. red onion, finely chopped
|
Directions:
|
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.
|
Comments from olga
:
|
A tangy salad, great with roast beef or cold cuts.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
