How Do You Make Horseradish Potato Salad?
This fresh tasting summery potato salad does not use any mayo or eggs, but, gets a big flavor boost from horseradish and olives. It pairs really well with grilled tri-tip or chicken. The red potato skins make it very colorful and really easy to make. Bring approximately 3 quarts of water and 1 tsp of salt to a boil for the potatoes. While the water is coming to a boil, chop the potatoes (skin on) into bite size pieces. Add potatoes to the boiling water and cook until tender about 10-15 minutes or until a fork can easily be inserted into the potatoes. Drain the potatoes and cool completely, In a small bowl make the dressing by combining the 1/2 cup olive oil, 1/4 balsamic vinegar, and the 4 Tbls horseradish. Whisk all together until well blended. Place the drained and cooled potatoes into a large bowl then toss with the dressing. Slice the scallions and the olives into 1/8″ pieces and add to the potato mixture. If desired add salt and pepper to taste. Toss and serve, can be refrigerated
