Name: Horseradish and Herb Potato Salad
Total time: 1 h 35 min
Ingredients: 2 pounds Yukon Gold potatoes , unpeeled, cut into ¾-inch chunks; 1 teaspoon table salt , plus salt for cooking potatoes; 1/2 cup chopped red onion; 1/4 cup extra-virgin olive oil; 3 tablespoons prepared horseradish; 2 tablespoons lemon juice; 1 tablespoon Dijon mustard; 3/4 teaspoon pepper; 1/3 cup chopped cornichons; 1/4 cup coarsely chopped fresh parsley; 1/4 cup coarsely chopped fresh dill

Why This Recipe Works

This bright salad is similar to a German- or French-style potato salad but has a not-so-secret ingredient: horseradish. Horseradish packs a spicy punch that creates an invigorating counterpoint to the starchy potatoes. We found that 3 tablespoons of prepared horseradish in the dressing was enough to express this rowdy root. A spoonful of Dijon mustard reinforced the horseradish's sharp message and helped emulsify the dressing. Because prepared horseradish already contains vinegar, we used a modest 2 tablespoons of lemon juice in the dressing. We cut up 2 pounds of sturdy Yukon Golds and boiled them in salty water to ensure deep seasoning. Once they were fork-tender, we drained them and spread them on a rimmed baking sheet to ensure that they cooled evenly. This allowed the steam to escape more easily and the potatoes to cool more quickly before dressing. For extra punch we added some briny and slightly crunchy cornichons to the dressing and cooled potatoes and then finished the salad with some chopped red onion for bite and plenty of fresh dill and parsley.

Before You Begin

Dill pickles can be substituted for the cornichons, if desired.

Instructions

Place potatoes and 1 tablespoon salt in large saucepan and cover potatoes with water by 1 inch. Bring to boil over high heat; reduce heat to medium; and cook until potatoes are fork-tender, about 13 minutes.

Drain potatoes in colander, then transfer to rimmed baking sheet and let cool completely, about 30 minutes.

Meanwhile, combine onion, oil, horseradish, lemon juice, mustard, pepper, and salt in large bowl; set aside while potatoes cool.

Add cornichons, parsley, dill, and potatoes to onion mixture and toss to thoroughly combine. Let sit for 20 minutes for flavors to blend. Season with salt and pepper to taste. Serve. (Potato salad can be refrigerated for up to 2 days. Let come to room temperature before serving.)