 |
|
|
|
|
 |
|
Potato Salad with Horseradish |
|
|
 |
Ingredients |
 |
 | 5 lbs Oregon Potatoes, peeled and cubed |
| 2 cups mayonnaise |
| 1/2 cup yellow mustard |
| 1 cup chopped onion |
| 2 tbsp prepared horseradish |
| sea salt to taste |
| 8 hard cooked eggs, chopped |
| 3 dill pickles, chopped |
| black pepper to taste
|
| Place potatoes in a large pot with enough water to cover. Bring to a
boil and cook for about 10 minutes or until tender. Drain and place in a
serving bowl. Stir the onion, salt and pepper into the potatoes while they are
still hot. This allows the potatoes to absorb the flavor. Allow to
cool for about 20 minutes.
Add the mayonnaise, mustard and horseradish to the salad and mix well.
Gently stir in the eggs and dill pickles. Finish off with black pepper on
top. Chill for about 30 minutes before serving. |
|
