Horseradish Potato Salad

This salad is a modified Charlie Trotter recipe that you can adjust according to your taste.  Do not use celery if you don’t like it and substitute fennel instead etc.

2 Tablespoons grated fresh horseradish
2 Tablespoon rice wine vinegar
2 teaspoons fresh thyme leaves (less if dried)
½ cup light olive oil
Salt and freshly ground black pepper
2 pounds small red potatoes
½ cup sliced celery or fresh fennel

Puree the horseradish, vinegar, thyme leaves, and olive oil and season to taste with salt and pepper.  Set aside.

Place the potatoes in a large pot of salted water and bring to a boil.  Cook for ~ 20 minutes until tender.  Drain and allow potatoes to cool slightly.  Quarter each potato and toss with celery and ½ cup of the vinaigrette until well coated.  Keep warm until ready to serve.

Serves 4

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