Prep 15 mins
Cook 40 mins
I just made Kittencal's Starter Potato Salad and it reminded me of a potato salad I used to make a lot. What I like to do is cook the frozen peas and fresh carrots in the same pot, so as to make it easier for me not to cook three different ingredients three different times. and don't worry about the horseradish, if it's too spicy put in a little bit less. I just like it because it adds some color to the mayo dressing and it adds kick to the salad. For the potatoes you can use either P.E.I potatoes or Idaho potatoes, both are good.
- Peel the potatoes first, and then boil in water for 30-40 minutes, or until soft. Let cool, before cubing them.
- In a large bowl combine the potatoes with the peas, carrots, and pickled.
- In a smaller bowl combine the mayonnaise, horseradish, salt and pepper to taste, basil and oregano. (If you think the horseradish is a little too much, use a little less. I use 1 tablespoon because that is my taste preference).
- Add the mayonnaise mixture a little at a time and mix well. If you like it to be creamier make a little more mayonnaise.
- Serve chilled.
I really liked this potato salad, and will very likely make it a lot for potlucks. I used sweet pickles, I added 1/2 cup sour cream, and although I didn't think of until I just read the previous review -- I would add some mustard next time. As far as the horseradish is concerned -- I love it and used two tablespoons! :) Thanks, Studentchef! Made for Potluck Party Tag.
I really loved the combination of flavors in this potato salad, especially the horseradish and pickles! I've never seen peas in potato salad but liked that it added some color. The dressing would probably be tastier with less mayo and some dijon mustard. Thanks Studentchef!