creamy horseradish potato salad

Name: creamy horseradish potato salad
Prep time: 25 min
Cook time: 15 min
Total time: 5 min
Ingredients: 2 ½ pounds thin-skinned small potatoes, quartered or halved into about 1-inch chunks (about 8 cups); 1 cup chopped fresh parsley leaves; ¾ cup plain non-fat Greek-style yogurt; ¼ cup mayonnaise; ¼ cup grated white onion; 3 tablespoons prepared horseradish; 1 teaspoon salt; ¾ teaspoon freshly ground pepper; 2 eggs, hard boiled, peeled and chopped (see tip*)

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 5 hours

Servings: 10

Author : Katie Webster

potato salad horseradish potato salad

Ingredients

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2 ½ pounds thin-skinned small potatoes, quartered or halved into about 1-inch chunks (about 8 cups)1 cup chopped fresh parsley leaves¾ cup plain non-fat Greek-style yogurt¼ cup mayonnaise¼ cup grated white onion3 tablespoons prepared horseradish1 teaspoon salt¾ teaspoon freshly ground pepper2 eggs, hard boiled, peeled and chopped (see tip*)

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Instructions

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Step 1

Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer.Bring to a boil, add potatoes and cook until just tender, about 15 minutes.Make sure that the water doesn’t boil away. Spread the potatoes out over a baking sheet to cool slightly.

Step 2

Meanwhile, stir together parsley, yogurt, mayonnaise, onion, horseradish, salt and pepper in a large bowl.

Step 3

Stir in the potatoes and eggs. Chill completely before serving, about 4 hours or overnight.