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    You are in: Home / Recipes / Potato Salad With Dill, Horseradish & Pickle Recipe
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    Potato Salad With Dill, Horseradish & Pickle

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    45 Carry Chef's Note:

    This is a food that goes with Summer. This is the only Potato Salad my wife will eat. The flavors are subtle and refreshing. Make the whole recipe,you'll eat this until it's gone.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 7 cups red potatoes, sliced into disks
    • 1/2 cup vinaigrette or 1/2 cup Italian salad dressing
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 2 teaspoons horseradish
    • 3 slices bacon, cooked and crumbled
    • 3 tablespoons sweet pickle relish
    • 3 green onions, finely chopped
    • 2 tablespoons fresh dill
    • 1 teaspoon salt and pepper (to taste)

    Directions:

    1. 1
      Slice the unpeeled potatoes into disks.
    2. 2
      Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
    3. 3
      Put them in a bowl while still hot and pour the ½ cup of vinaigrette or Italian salad dressing over them. The heat helps the potatoes to absorb the flavor of the dressing better.
    4. 4
      Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
    5. 5
      In another bowl, blend together the ½ cup of sour cream, the ½ cup of mayonnaise, the 2 teaspoons of horseradish, the 3 crumbled slices of bacon, the 3 tablespoons of pickle relish, the 3 chopped green onions, the 2 tablespoons of chopped dill and the salt and pepper to taste.
    6. 6
      Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.

    Ratings & Reviews:

    • on September 03, 2009

      Made it for a cook-out over the weekend. It was a big hit even with the picky kids. No leftovers - Delish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2009

      55

      Here I thought I created something new.....went to post only to find this wonderful recipe already here! Mine had some small differences but not enough to warrant another recipe. I used new white potatoes boiled in their skins and then peeled. I used more creamed horseradish (bottled), less pickle relish, and no bacon. I added the sour cream because it was too dry for me without it. After it was chilled, I added fresh ground pepper. I doubt if I will ever make potato salad without horseradish now! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Potato Salad With Dill, Horseradish & Pickle

    Serving Size: 1 (100 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 160.3
     
    Calories from Fat 67
    41%
    Total Fat 7.4 g
    11%
    Saturated Fat 2.3 g
    11%
    Cholesterol 10.6 mg
    3%
    Sodium 172.0 mg
    7%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.0 g
    16%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    vinaigrette

    salt and pepper

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