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from Laura's cookbook

Horseradish Potato Salad

gluten free



  • 3 pounds small (2-inch) potatoes, your choice of variety
  • 1/4 cup red onion, chopped
  • 1 tablespoon white-wine vinegar
  • 1 cup vegan sour cream
  • 2 tablespoons fresh dill, finely chopped
  • 1/4 cup chopped fresh chives
  • 1 tablespoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1 teaspoon salt
  • Preparation:
    1. Boil the potatoes until fork tender, cool them to room temperature and quarter them. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste — you might add another tablespoon of vinegar if you feel it needs more ‘zing’.
    2. **Can be made with regular sour cream.

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    modified: 2011.07.15 | created: 2010.09.16

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