I love Horseradish Mustard Potato Salad. I find that the horseradish gives it a really nice zippy flavor. Here is my version of this great summertime or anytime potato salad. Perfect for potlucks or a bbq. To see how I made this delicious Horseradish Mustard Potato Salad, keep reading.
Horseradish Mustard Potato Salad
8 medium red and white skinned potatoes
2 stalks of celery, diced
1 small shallot, diced finely
1 1/2 cups frozen peas and carrots, thawed
3/4-1 cup of fat free, low fat or regular mayonnaise. (I use fat free, Smart Beat which is really good. You can add more mayonnaise, if you like yours really creamy. I like mine relatively dry so I just add a bit less than 3/4 of a cup)
1-2 heaping tbsp. prepared horseradish sauce, more if you like it really sharp
1 heaping tbsp. stone ground mustard
Dash of Worcestershire sauce
salt and pepper, to taste
Into a large pot add the potatoes and add water enough to cover the potatoes fully…about 2 to 3 inches above the potatoes. Add a bit of salt to the water as well. Bring to a boil. When boiling, lower flame to medium and continue to boil for about 20-30 minutes until potatoes are fork tender but not mushy. Drain potatoes and set aside to cool.
In the meantime, make the dressing. To a large bowl add all the other ingredients and mix well. Set aside. When the potatoes are cool enough to handle mash them with a masher. I like to leave some chunks in mine but, if you like yours more smooth, just keep mashing until desired consistency. Add in the dressing and combine with the potatoes. Chill for at least 2 hours until cool. Serve.
P.S. For another delicious recipe using horseradish and mustard, you will love my Horseradish Mustard Macaroni Salad