Warm Potato Salad with Horseradish
It’s hot in the Bay Area. Well, it’s Bay Area hot. That means around 85 degrees. There’s even a “hazardous weather warning” on the weather channel. It’s toasty, don’t get me wrong, but it’s not unbearable. It cools down a ton at night and is no where near those humid New Jersey summer nights. It feels like BBQ’ing weather so I decided to make some potato salad to go with dinner. This can also be served the next day but I’m not in love with it cold, so serve at room temperature, if possible.
Warm Potato Salad with Horseradish
1 lbs small red potatoes, quartered
1/4 cup extra virgin olive oil
5 Tablespoons apple cider vinegar
1/4 cup red onion
2 Tablespoons prepared horseradish
Sea salt and fresh ground black pepper
2 teaspoons dill
1. Boil potatoes in salted water until tender. Drain potatoes and put into a large bowl. Toss with oil and vinegar while still warm.
2. Add onions, horseradish, salt, pepper, and dill.
3. Serve with grilled chicken and green beans.
