Name: Horseradish-Dill Potato Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 3 pounds small red potatoes, quartered; Kosher salt; 3 tablespoons apple cider vinegar; 8 ounces sugar snap peas, trimmed; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons horseradish, drained; 2 tablespoons whole-grain mustard; 1/2 teaspoon grated lemon zest; Freshly ground pepper; 2 stalks celery, thinly sliced; 1/2 cup fresh dill, roughly chopped; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh parsley

Directions

Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.

Photograph by Ryan Dausch

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Horseradish-Dill Potato Salad

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