Potato Salad With Dill, Horseradish & Pickle
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1656.13 ml red potatoes, sliced into disks
- 118.29 ml vinaigrette or 118.29 ml Italian salad dressing
- 118.29 ml sour cream
- 118.29 ml mayonnaise
- 9.85 ml horseradish
- 3 slice bacon, cooked and crumbled
- 44.37 ml sweet pickle relish
- 3 green onions, finely chopped
- 29.58 ml fresh dill
- 4.92 ml salt and pepper (to taste)
directions
- Slice the unpeeled potatoes into disks.
- Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
- 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.
- Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
- 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.
- Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.
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Reviews
-
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!
RECIPE SUBMITTED BY
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