Friday, March 14, 2014

Potato Salad with Horseradish Dressing

One of my favorite family traditions is Sunday lox and bagel brunch. Whenever my grandpa would visit from Florida, we would have a big brunch on the last Sunday he was in town. It had all the makings of a traditional Jewish breakfast: bagels from a local bakery, flavors of cream cheese, every kind of fish you could imagine, and a million different salads. As a kid, the different fish didn't look appetizing, so I stuck with everything else, and of course when I got older, I stopped eating meat. We got most of the fish and salads from a supermarket by my house. I loved the pasta salads and coleslaw, but my favorite was red potato salad.

Now that my grandpa doesn't travel anymore, and I moved away from home, my dad and I have our special brunch when I visit home. Sadly, that supermarket has closed, and now I have no way of getting some of my favorite salads. My dad bought a few from other places, but they just weren't the same.

While on a mission to find some recipes online, I found one for red potato salad. It looked so good, and I decided to try it out.


What you need:


5 Lbs potatoes
grape tomatoes, cut in half
1 can of green beans
fresh dill
salt and pepper
horseradish sauce

Horseradish sauce:

4 table spoons mayo
1 tablespoon horseradish
2 teaspoons lemon juice

Mix everything together in a small bowl and set aside to dress the potatoes later.

What to do:
Cut the potatoes into 2-bite size. Place in a pot with enough water to cover to potatoes. Bring to a boil.
Keep checking on the potatoes, until you can easily split the largest one with a fork.
Drain water and let potatoes cool in the refrigerator.
While potatoes are cooling, prepare the horseradish dressing, slice the tomatoes, and chop the dill.
Once potatoes are cold, combine potatoes, dressing, dill, tomatoes, green beans, and salt and pepper.
Serve chilled.






I can't believe how good this turned out! The dressing was tangy, spicy, creamy, and the horseradish went perfectly with the potatoes. The dill went so well with all the different flavors. The freshness reminded me of a fancy BBQ party in spring. The potatoes were nice and soft, while the tomatoes added a bit of a crunch, and the string beans were a great addition. I didn't go out looking for a recipe to replace my beloved potato salad, but every time I ate this I was instantly reminded of it. I can't wait to go back home and make this for my dad and I for brunch!

Do you love potato salad too? Will you try this one?

Bye from the Veggie Side!

P.S. The horseradish dressing is so delicious and versatile, you can use it for many other recipes too!

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