Pickled Potato Salad with Horseradish and Dill



4 servings



1 lb. sm. 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


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.

Author's Comments

A tangy salad, great with roast beef or cold cuts.

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