Horseradish Potato Salad

Ingredients and Weight:

• 2 lbs red potatoes, scrubbed and quartered
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup prepared horseradish
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 2 teaspoons Dijon mustard
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Place potatoes in a large pot of cold water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 10-12 minutes.
2. Drain potatoes and return them to the pot. Mash potatoes with a fork or potato masher until slightly chunky.
3. In a separate bowl, whisk together mayonnaise, sour cream, horseradish, parsley, chives, and Dijon mustard.
4. Add the dressing to the mashed potatoes and stir to combine. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 300mg
• Carbohydrates: 30g
• Protein: 5g

Dish Characteristics:

• Creamy and flavorful with a hint of horseradish spice
• Chunky potato texture with fresh herbs
• Suitable for American taste

User Comments:

• "This potato salad was a hit at our family gathering! The horseradish added just the right amount of tang."
• "I loved the fresh parsley and chives that added freshness and flavor."
• "This recipe is easy to make and always turns out perfect."
• "I've made this potato salad several times and it's always a crowd-pleaser."
• "I used a bit more horseradish and it gave the salad a nice kick."

Special Precautions and Tips:

• Taste the horseradish before adding it to the dressing. Adjust the amount to your desired level of spiciness.
• Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld.
• This potato salad is best served fresh, but can be stored in the refrigerator for up to 3 days.