Recipe: Best Potato Salad with Horseradish Mayonnaise

BEST POTATO SALAD WITH HORSERADISH MAYONNAISE
Servings: 6

6 medium potatoes, about 2 lbs., unpeeled
1 cup chopped celery, about 2 stalks
1/2 cup horseradish mayonnaise (recipe follows)
1/4 cup sour cream
2 tsp. cider vinegar
2 tsp. minced shallots
1 to 2 tsp. spicy brown mustard
1/2 to 1 tsp. additional horseradish, if desired
1/2 tsp. salt
1/8 tsp. black pepper
lettuce leaves

Wash, trim and dice the potatoes into large cubes. Place the diced potatoes into a 4-quart saucepan and add enough water to cover. Bring water to a boil over high heat. Reduce the heat to medium low, cover and cook for 20 to 30 minutes, or until potatoes are tender.

In a large bowl, mix together celery, 1/2 cup horseradish mayonnaise, sour cream, vinegar, shallots, mustard, additional horseradish, if used, salt, and black pepper.

Drain potatoes and add to the mayonnaise mixture. Toss gently to coat.

Line a serving bowl or platter with lettuce leaves. Spoon the potato salad on top and serve.

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HORSERADISH MAYONNAISE
Makes about 1 1/2 cups

2 Tbsp. horseradish
1/2 Tbsp. grainy mustard
1 1/2 Tbsp. orange, lime or lemon juice
1 (16 oz.) jar mayonnaise (about 1 1/2 cups)

Combine ingredients; refrigerate leftovers.

Source: The Association for Dressing and Sauces