Pickled Potato Salad With Horseradish and Dill

A tangy salad, great with roast beef or cold cuts.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb small red potato, thickly sliced
• 1⁄2 cup carrot, thinly sliced
• 2  tablespoons mayonnaise
• 2  tablespoons yogurt
• 1  teaspoon Dijon mustard
• 1  teaspoon cider vinegar
• 1  tablespoon  freshly grated horseradish or 1  tablespoon  prepared horseradish
• 2  tablespoons  kosher style dill pickles, finely chopped
• 1  tablespoon fresh dill, finely chopped
• 2  tablespoons red onions, finely chopped

Directions

1. Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
2. In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
3. Screamingly Good Food.