Horseradish Potato Salad
Submitted by: Tulkoff
Who spiked the potato salad? Oh, that was Tulkoff!
2 to 2 1/2 lbs small Red potatoes
1/4 cup Extra virgin olive oil, as needed
4-6 Tbsp Apple cider vinegar, to taste
Salt, to taste
Black pepper, to taste
1 Green onion, thinly sliced
2 Tbsp Tulkoff Creamy Horseradish Sauce
2 Tbsp Fresh parsley, chopped
1 tsp Caraway seeds (optional)
Wash and cut potatoes into halves or quarters depending on the size. Put in a pot of salted fresh water, bring to a boil and cook until they are fork tender. Drain well.
Pour the cooked potatoes into a large bowl
. While the potatoes are still warm, drizzle with extra virgin olive oil, vinegar and add salt and pepper. Toss to coat and soften the edges of the potato pieces a bit. Add the green onion, horseradish sauce, chopped parsley, and caraway; toss to distribute evenly. Taste and season with additional salt and pepper if needed.
Serve warm or cover and chill.