Potato salad with green peas and horseradish dressing

Votes: 1

How to Make - Potato Salad with Snap Peas and Horseradish Dressing

Time: 45 min.
Complexity: easily
Servings: 8

This salad is made with small red potatoes, which don't require peeling, as the skins contain many valuable micronutrients. Halved and boiled potatoes are combined with blanched sugar snap peas and thinly sliced celery, adding a rich, refreshing flavor that pairs perfectly with a creamy dressing of equal parts sour cream and mayonnaise. The dressing also includes horseradish, mustard, lemon zest, and plenty of fresh herbs. Let the salad sit in the refrigerator to allow the flavors to meld, and serve well chilled.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg small red potatoes, cut in half
3 tablespoons of apple cider vinegar
220 g sugar snap peas, trimmed
0.5 cup mayonnaise
0.5 cup sour cream
2 tbsp horseradish, drain the liquid
2 tablespoons grainy Dijon mustard
0.5 tsp. grated lemon zest
2 stalks celery, thinly sliced
0.5 cup fresh dill, coarsely chopped
1/4 cup fresh parsley, coarsely chopped
1/4 cup chopped chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red potatoes, sugar snap peas, celery, chives, dill, horseradish, sour cream

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and cover with water to a depth of 2 inches; season generously with salt. Bring to a boil, then reduce heat and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl. Drizzle with vinegar and sprinkle with 1 teaspoon of salt; toss gently to coat completely. Let cool.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the peas and cook until bright green but still crisp, about 1 minute. Transfer to a bowl of ice water and let cool, then drain and pat dry. Cut the peas in half.

In a medium bowl, combine the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons of water, lemon zest, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Add to the potatoes along with the peas, celery, dill, parsley, and green onions. Gently mix until evenly distributed. Cover and refrigerate until ready to serve.

Categories:

recipe / Picnic / Summer dishes / Salads / Vegetable salads / Potato dishes / Potato salads / Food Network - recipes / American cuisine