Recipe: Avocado and Potato Salad with Horseradish

AVOCADO AND POTATO SALAD WITH HORSERADISH
Source: Farm House Cookbook by Susan Herrmann Loomis
Yield: 6 to 8 servings

2 lb new potatoes; scrubbed
1/4 cup olive oil
1 1/2 tbsp red wine vinegar salt
1/2 cup sour cream
1/2 cup plain yogurt
2 tbsp prepared horseradish
1/4 cup fresh dill sprigs, loosely packed, thick stems removed
3 celery ribs; strings removed, cut in 1/4" crescents, (1 cup)
2 medium avocados* or 1 large avocado
1 tbsp lime juice; freshly squeezed
freshly ground black pepper

*Choose avocados that are firm with just a slight give. If the avocado is soft enough to hold an indentation it's overripe and won't have the rich nutty flavor that you want for this salad.

Bring water to a boil in the bottom of a vegetable steamer. Cut potatoes in half; place them in the steamer basket. Cover and steam until they are cooked through about 20 minutes. Remove the potatoes from the heat and allow them to cool slightly.

While potatoes are cooking whisk oil and vinegar together in a large bowl. Season to taste with salt; set aside.

When potatoes are cool enough to handle without burning your fingers cut them in 1-inch cubes. Toss them in the oil and vinegar so they are coated well and set them aside to cool to room temperature tossing occasionally.

In a small bowl whisk together the sour cream yogurt and horseradish. Mince the dill and add it to the sour cream mixture stirring well.

When potatoes have cooled to room temperature add celery and toss to combine. Then add the sour cream mixture; toss again.

Halve pit and peel the avocados. Cut them into 1-inch cubes; place in a small bowl with the lime juice. Toss so the cubes are moistened with the juice. Then add the avocados with all of the lime juice to the potatoes; toss gently until they are well distributed and coated with the dressing.

Add pepper and additional salt to taste and either serve immediately or chill for 30 minutes and then serve.