Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Horseradish-Dill Potato Salad with Snap Peas
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 14 mg
- Sodium
- 594 mg
This is an elevated version of a classic, creamy potato salad. The dressing gets a pop of flavor from prepared horseradish and Dijon mustard. Toss with quickly blanched, crunchy sugar snap peas, celery and herbs for a colorful, creamy and refreshing summer side.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 269
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 14 mg
- Sodium
- 594 mg
Ingredients
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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.
Cook’s Note
Never drop your potatoes into boiling water; they’ll cook unevenly. Put them in a pot, cover with cold water (and some salt), bring to a boil, then reduce to a simmer.
