Potato Salad With Dill, Horseradish & Pickle

Recipe by 45 Carry Chef
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 10-14
UNITS: US

INGREDIENTS

Nutrition
  • 7
    cups red potatoes, sliced into disks
  • 12
    cup vinaigrette or 1/2 cup Italian salad dressing
  • 12
  • 12
  • 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)
Advertisement

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.
Advertisement