Pickled Potato Salad With Horseradish and Dill

Ingredients

• 1 lb small red potato, thickly sliced
• 1/2 cup carrot, thinly sliced
• 2 tablespoons mayonnaise
• 2 tablespoons yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon cider vinegar
• 1 tablespoon freshly grated horseradish or prepared horseradish
• 2 tablespoons kosher style dill pickles, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 2 tablespoons red onions, finely chopped

Directions

1. 1

   Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.

2. 2

   In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.

3. 3

   Screamingly Good Food.