Thursday, June 11, 2009

Recipe Thursday: Horseradish Spiked Red Potato Salad

Horseradish Spiked Red Potato Salad
Gluten Free Goddess


2-2 1/2 lbs small red potatoes
sea salt
1/4 C fruit tasting olive oil
4-6 T apple cider or rice vinegar
1 small red onion, finely diced,
2 T prepared horseradish
2 T fresh chopped parsley
1-2 t dill
1 t caraway seeds


1. Boil skin on cubed potatoes until fork tender. Drain wel.
2. Pour in large bowl. While pototoes are still warm, add the ingredients and toss to coat. Serve warm.

This was really really good. I've made it a couple of times and I think I added a lot more horseradish. Yummy Yummy!


Patty said...

Yes I'm talking to you! This is a recipe I not only am willing to make, but eat. CHOMP! CHOMP! CHOMP!