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Dill and Horseradish Potato Salad Recipe

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This recipe for Dill and Horseradish Potato Salad is from The Healthy Living Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound small potatoes (about 8)
1/4 c. red onion chopped
3 T. mayonnaise
2 T. plain Greek yogurt
2 cloves of garlic minced
4 T fresh dill, finely chopped
1 T Dijon mustard
1 tsp prepared horseradish
1 tsp salt
1/4 tsp black pepper
Directions:
Directions:
Preheat the oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. You can lay them directly on the oven rack or place them on a baking sheet. Cook the potatoes for 45 to 60 minutes, until their skin is crispy, and sticking one with a fork meets no resistance.

Let the potatoes cool slightly before cutting them into 1 inch cubes. In another bowl combine remaining ingredients. Add potatoes and mix well. Make sure not to over mix or the potatoes will become mushy.

 

 

 

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