Horseradish - potato salad
BY: ANDREA ALDEN
Horseradish and potato salad is the ideal, creamy potato salad that tastes really great. One evening when I had a crazy craving for potato salad, I realized that I didn't have all the ingredients for a classic potato salad. I substituted cabbage for celery, but I was low on mayonnaise. But I still had horseradish mayonnaise lying around, so I thought: “Why not?” As it turned out, that was indeed the right decision. One must be careful when adding horseradish to dishes. It clears the sinuses. If you like spicy food, add an extra portion of horseradish. Pair this side dish with sweet and mild ribs or wings and you have a quintessential grilled dish. Ideal for #BarbecueMonth.
INGREDIENTS
- 4 to 6 fist-sized potatoes
- 3 hard-boiled eggs, diced
- 1 small red onion, diced
- 3 medium-sized leaves of white cabbage, planed
- 1 to 2 spring onions, sliced
- Pinch of smoked paprika spice
The dressing
- 1 tsp oregano
- 1/2 tbsp parsley
- 1 teaspoon pepper and salt, freshly ground
- 2 tsp sugar
- 1½ tbsp Dijon mustard
- 1 tbsp white vinegar
- 1 cup mayonnaise
- 1/4 to 1/2 cup horseradish mayonnaise (or 3 tablespoons horseradish)
PREPARATION
- Peel the potatoes and cut them into bite-sized pieces, no larger than two centimeters per side. Fill a pot with enough water to cover the potatoes and cook for at least 15 minutes, or until they just slide off the fork when skewered. Drain the potatoes and let them cool.
- While the potatoes are cooking, prepare the sauce and other ingredients. Save on dishes by using a large bowl for this recipe. Start by mixing all the dressing ingredients together in the large bowl. Adjust the spiciness by using as much or little horseradish as you like. If you use horseradish instead of horseradish mayonnaise, be aware of the level of spiciness of the horseradish you use and adjust the amount to suit your taste.
- Add the diced eggs, onion and shredded cabbage. When the whole thing has cooled down a little, add the potatoes too. Gently mix everything together with a spoon or spatula, making sure that all ingredients are well mixed together and covered in dressing.
- Now you can choose. You can refrigerate the potato salad until it is cold, or wait at least 2 hours or overnight before serving. The longer you wait to serve, the better the salad will taste.
- When the salad is ready to serve, present it to your guests with a freshly sliced green onion and a pinch of paprika on top. That's good.
After we made this horseradish and potato salad for the first time a few weeks ago because we didn't have enough ingredients for a classic potato salad, we stopped making the classic one. I've made this recipe at least three times since then and have a feeling you will too. What recipe did you want to make when you realized you didn't have the ingredients? What happened to it?
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