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I guarantee you this is not your typical potato salad!
This variation on the American summertime classic is given a personality all its own thanks to the addition of generous amounts of zippy horseradish and aromatic caraway seeds.
Mayonnaise, dijon mustard, and celery add enough of that more familiar potato salad flavor to keep everyone happy.
This recipe was originally meant to be layered with corned beef and served as a terrine, but the strong flavors in the dressing make this potato salad great as a stand alone dish too.
Try serving it with vegetarian reuben sandwiches; just toast some slices of rye bread and top them with sauerkraut, swiss cheese, Russian dressing, tomatoes, and lettuce.
Not-your-typical potato salad is the perfect thing to add to your repertoire of summertime dishes!
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Vegetarian Reuben Sandwiches
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Not-Your-Typical Potato Salad
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Green Beans with Salsa Verde
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Ingredients
3 pounds of delicious potatoes, such as yukon gold or baby red
3/4 cup mayonnaise
1 tablespoon cider vinegar
2 tablespoons caraway seeds
1 teaspoon salt
4 teaspoons horseradish
2 teaspoons prepared mustard
1 cup chopped celery
Cooking Instructions
Scrub the potatoes well to remove any dirt from their skins.
Chop into bite-sized pieces, and steam the potatoes until they are perfectly done (when they can easily be pierced with a fork but aren't falling apart).
Transfer the potatoes to a colander and rinse lightly with cool water to stop them from overcooking.
Set the potatoes aside to cool.
In a small mixing bowl, whisk together the mayonnaise, cider vinegar, caraway seeds, salt, horseradish, and prepared mustard.
Taste the dressing to see if it needs more of any of the ingredients (I sometimes add more horseradish when I want a spicer salad).
In a large bowl, mix the potatoes together with the dressing and the chopped celery, stirring carefully to avoid breaking the potatoes.
Serve right away or cover and refrigerate if serving later.
Makes 6 servings
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