Potato salad with dill and horseradish

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 269, total fat 14 G., saturated fats 3 G., proteins 5 G., carbohydrates 31 G., fiber 4 G., cholesterol 13 mg, sodium 594 mg, sugar 4 G.

This salad is made with red potatoes. Their skins are so thin that there's no need to peel them before cooking, and their red skins make them look even more festive in the salad, especially against the bright, fresh greens. Dress the salad with a mixture of sour cream and mayonnaise, and to add a touch of piquant creaminess, add a little horseradish.

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 into 4 pieces
3 tablespoons of apple cider vinegar
200 g sugar snap peas, ends removed
0.5 cup mayonnaise
0.5 cup sour cream
2 tbsp horseradish, drain the liquid
2 tbsp. grainy mustard
0.5 tsp. grated lemon zest
2 stalks celery, thinly sliced
0.5 cup fresh dill, coarsely chopped
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red potatoes, sugar snap peas, celery, dill, lemon zest, apple cider vinegar, whole grain mustard, creamy horseradish, sour cream

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and add enough water to cover; season 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. Add vinegar and 1 teaspoon of salt and stir. Let cool.
Fill a saucepan with water, add salt, and bring to a boil. Add the peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve the peas lengthwise.

In a bowl, combine mayonnaise, sour cream, horseradish, mustard, 2 tablespoons of water, and lemon zest; season with salt and pepper. Gently fold in the potatoes, peas, celery, dill, chives, and parsley.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Potato dishes / Potato salads / Food Network - recipes / American cuisine