Creamy Horseradish Potato Salad
Ingredients
2 1⁄2 pounds potatoes, scrubbed and cut into 1⁄2-inch cubes
1 cup fresh parsley
3⁄4 cup Greek yogurt
1⁄4 cup mayonnaise
1⁄4 cup onion, chopped
3 tablespoons prepared horseradish
1 teaspoon salt
3⁄4 teaspoon freshly ground pepper
2 eggs, hard boiled peeled and chopped (I use hard boiling instructions from this recipe.)
Instructions
1. Place potatoes in large pot and add water to cover by 1 inch. Bring water to boil over high heat, reduce heat to medium-high, and cook until potatoes are just tender, about 15 to 20 minutes. Drain and spread potatoes on a baking sheet to cool.
2. Meanwhile, place parsley, yogurt, mayonnaise, onion, horseradish, salt, pepper, and eggs into immersion blender cup and blend until smooth. If you don’t have an immersion blender, just chop everything finely and stir together.
3. Stir together potatoes and sauce in large bowl. Chill completely before serving, about 4 hours.
Comments
This recipe is from [Healthyseasonal(recipes](http://www.healthyseasonal(recipes.com/index.php?option=com_content&view=article&id=682:creamy-horseradish-potato-salad&catid=75:new-blogs&Itemid=208) and it was very nice. The combination of yogurt and parsley provided a fresh, almost lemony, flavor that was quite enjoyable. This potato salad have a lighter feel to it than (recipes I’ve made in the past and I’m going to be tempted to sub out some of the mayo for Greek yogurt when I make my beloved Creamy Potato Salad recipe in the future.
I found the horseradish to be a bit too strong in this recipe which, sadly, had a negative impact on my enjoyment. I would definitely reduce the horseradish to 2 tablespoons in the future. The guys, however, liked it just as it was, so my taste buds might have just been having an off day.
Shown here with really amazing Smoked Beef Brisket. Art has finally perfected his method as you can see from the beautiful smoke ring all around these pieces of meat. YUM.
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