Pickled Potato Salad With Horseradish And Dill - cooking recipe

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 1 tablespoon prepared horseradish
2 tablespoons kosher style dill pickles, finely chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons red onions, finely chopped

Preparation

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.
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.
Screamingly Good Food.