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

This entry was posted in General, Salads, Vegetable and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s