Ingredients: |
Ingredients: 2 pounds Yukon Gold potatoes, unpeeled, cut into 3/4-inch chunks
Salt and pepper
¼ cup finely chopped dill pickles, plus 3 tablespoons brine
1 tablespoon yellow mustard
¾ cup mayonnaise
½ cup finely chopped red onion
1 celery rib, minced
¼ cup prepared horseradish
2 tablespoons distilled white vinegar
½ teaspoon celery seeds
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Directions: |
Directions:
Use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done. Red Bliss potatoes can be substituted for Yukon Gold potatoes. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives.
1. Place potatoes and 1 teaspoon salt in large saucepan and cover with cold water by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes thoroughly in colander, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle brine and mustard together in bowl, then drizzle over potatoes, carefully tossing until evenly coated. Refrigerate potato mixture until cooled slightly, about 15 minutes.
3. Combine mayonnaise, onion, celery, horseradish, vinegar, celery seeds, pickles, remaining 1 tablespoon pickle brine, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add cooled potato mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated for up to 2 days.)
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This recipe for Horseradish Potato Salad, by 