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.