HORSERADISH POTATO SALAD
2 1/2 pounds small red potatoes, cut into 3/4-inch chunks
1/3 cup light mayonnaise
1/4 cup whole milk
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 green onions, thinly sliced diagonally
Parsley sprig (for garnish)
In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender.
Meanwhile, in large bowl, with wire whisk or fork, mix mayonnaise, milk, horseradish, lemon juice, salt, pepper, and all but 1 tablespoon green onions until blended.
Drain potatoes. Add hot potatoes to dressing in bowl, gently stirring with rubber spatula to combine. Cover and refrigerate if not serving right away.
Sprinkle with remaining green onions and garnish with parsley to serve.
Yield: 8 cups, 8-10 servings
Source: Good Housekeeping magazine, August 2000
2 1/2 pounds small red potatoes, cut into 3/4-inch chunks
1/3 cup light mayonnaise
1/4 cup whole milk
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 green onions, thinly sliced diagonally
Parsley sprig (for garnish)
In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender.
Meanwhile, in large bowl, with wire whisk or fork, mix mayonnaise, milk, horseradish, lemon juice, salt, pepper, and all but 1 tablespoon green onions until blended.
Drain potatoes. Add hot potatoes to dressing in bowl, gently stirring with rubber spatula to combine. Cover and refrigerate if not serving right away.
Sprinkle with remaining green onions and garnish with parsley to serve.
Yield: 8 cups, 8-10 servings
Source: Good Housekeeping magazine, August 2000
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