Horseradish Spiked Red Potato Salad
Ready for some spud love? Here's one of my favorite hot weather recipes. Featuring potatoes, my favorite year-round comfort food.
Summer has arrived almost instantaneously here in the desert north of Santa Fe. Last week I was layering t-shirts and hoodies to keep warm against the damp and gusty wind. I was shivering and cranky at the Santa Fe Farmer's Market. It felt more like March than May. This weekend? It was quintessential June weather. Hot bright sun. Dry air. An almost too-warm casita. We turned on the ceiling fans.
On weekends like this you kick off your shoes and peel off your long sleeved black jersey, opting instead for the lime green tank top. You feel your bones begin to knit from the longer, warmer daylight and post-dinner walks in the rose hued sun. You smile at the young jackrabbits and their impossibly erect ears. And your thoughts turn to dining al fresco, sitting beneath the dappled shade of the portal with a chilled glass of white and a zesty potato salad.
Last night's Twitter:
Cheap thrills in the desert: S is making animal sounds to alarm a jackrabbit. The sound that makes it freeze in terror? A chicken cluck.
Horseradish Spiked Red Potato Salad
If you really, really prefer sour cream or mayonnaise in your red potato salad- by all means, Babycakes, add some in. But if you've never tried a mayo-free dairy-free version of this popular summer side dish, why not give my vegan potato salad a whirl? You might even make some new friends at your next barbecue. Those vegans? Sprouting up everywhere these days.
2 to 2 1/2 pounds small red potatoes
Sea salt
1/4 cup fruity tasting extra virgin olive oil, as needed
4-6 tablespoons apple cider or rice vinegar, to taste
1 smallish red onion, finely diced
2 tablespoons prepared horseradish- I used Bubbies
Sea salt and fresh ground black pepper
2 tablespoons chopped fresh parsley
1-2 teaspoons dill, to taste
1 teaspoon caraway seeds- optional
Wash and cut up the red potatoes, toss them into a pot of salted fresh water. Bring the water to a boil and simmer the potatoes until they are fork tender. Drain well.
Pour the cooked potatoes into a large bowl. While the potatoes are still warm, sprinkle with sea salt and drizzle with extra virgin olive oil and vinegar. Toss to coat and to soften the edges of the potatoes pieces a bit. Add the diced onion, horseradish and toss to distribute. Taste and season with more sea salt and plenty of fresh ground pepper. Add the chopped parsley, dill and caraway; mix.
Taste test. Add more olive oil or vinegar, sea salt or herbs.
Serve warm (so yummy!) or cover and chill.
Remember that chilling the potato salad will subdue its flavor considerably. I always season my potato salad more vigorously if I am going to serve it chilled. Taste test after chilling it and add more seasoning if it needs it.
Serves 6 to 8.
Notes:
This a food allergy friendly recipe- it is gluten-free, soy-free, egg-free, dairy-free.
If you're not a fan of horseradish try my Champagne Vinegar Potato Salad recipe.
22 comments:
Must be potato week -- I just posted my GF/DF German Potato Salad recipe yesterday (and GF/DF chocolate fudge just now!).
http://ukcoeliac.blogspot.com/
I love horseradish! This might just tempt me to make a mayo-less potato salad, which to me is anathema =)
Is that tsp or Tbsp of the vinegar?
I am so excited that you posted a potato salad recipe. It is my birthday BBQ this weekend (our first offical one of the year)and I always get the honor of making, the always requested, potato salad. Thank you for inspiration as always.
Must be something in the air... I made red potato salad the other night and randomly decided to add horseradish to it. It was a great addition to the flavor.
Karen
I am not vegan but I love me some Vegenaise grapeseed oil! Yum!
Karina,
Horseradish and potatoes are such a great combination! People who don't like horseradish, should re-think that opinion if they haven't tried it. I LOVE the new blog layout, probably my fave so far. The blue is so welcoming!
This is much more like my favorite French potato salad, with no mayo. The horseradish is a great idea, and I've just put a plant in my herb garden, so later this summer I can make it with my own home-grown stuff.
Yum, Karina! That's definitely going on my summer menu plan ... with some grilled food, I think.
Yes we are sprouting up everywhere! I haven't thought of this combo before and I look forward to giving it a try.
i like potato, i think it's so good in this season
This sounds/looks delicious. I am a huge horseradish fan, so I am super excited about this recipe!
I recently heard that 2008 is the "year of the potato" -- whatever that means. Regardless, I love that you have horseradish in this, I would have never thought of that! I can always look to you, Karina, for inspiration.
P.S. I recently posted a mayo-less potato salad too.
I made this last night and it was AWESOME. My omni friends loved it at the picnic we had today. The flavor was just great...thanks for sharing!
WN?- Potato week can be every week, as far as I'm concerned. I love me my spuds.
Mary Frances- Obviously you have no Jewish relatives, eh? ;)
Karen- HAPPY BIRTHDAY! Here's to a safe and healthy, happy year ahead. xoxo
Hi Karen- I love horseradish in a lot of things- I try to sneak it in. ;)
Kelly- I do wish Veganaise was made wihtout soy. If it ever is- give me a shout! :)
Thanks, Natalie! I needed a new color combo for summer. :)
Ooh Lydia- How fun! I see lots of spicy recipes in your future blogs. Yay.
Sally- It would pair beautifully with grilled food. You betcha.
Hey Lisa! Yay for vegans. ;)
Thanks, Marilena!
Kate- Great! How else do you use it? I love it in sauces.
The Good Eatah- Year of the potato? Now you're talkin'.
Kate- Yay- so happy when that happens! Thanks for stopping back to tell me.
xoxo
I made this last night, but used little organic yukon gold potatoes instead. It was so delicious! Next time, I'm putting in even more horseradish - yum! Thank you for a great recipe.
Hi Milhan- Excellent! And why not add even more?
Actually, I've found that brands of prepared horseradish vary in their "heat" and intensity- so if you've got a milder one- crank it!
:)
Karina
Wonderful recipe! Made this today and everyone loves it! Didn't have any red onions in the house, so I used half of a sweet and boiled the potatoes with the other half.
Thanks for the great recipel! yum
Jacob- Thank you! I'm glad you liked it. Good subs.
;)
Karina
Karina -
I made this last night - it was delicious!! And even better the next day!! Thanks for all the great tips!
Rachel- My pleasure! I like it both warm, right away- and cold, the next day, too. Thanks for stopping by to comment.
:)
Karina
Karina, I just had to tell you that we had this for dinner last night and it was incredible! We just loved it. I'm usually a sour cream and mayo on my potato salads kind of girl, but I love horseradish and when I saw this I knew I had to try it. We didn't miss the creamy at all, in fact, we loved the fact it wasn't covered in cream and mayo! Yum, it's definitely going into a regular rotation here for summer (and winter too, we'll have the warm version!)
Thank you so much for the recipe.
Vegetation- Yay- so glad you liked it. I love non-mayo potato salads. And in the winter- so good warm.
Karina
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