I was intrigued by the ingredients – I had never had potato salad with horseradish and lemon before.
Another thing that I immediately noticed was that there was no mayonnaise involved! I was going to make a pretty heavy dinner so I needed something lighter for a side. That’s why I chose the light sour cream as well (you can use regular, or go for Greek yogurt if you wish). This potato salad works perfectly with your BBQ entrees, but I also enjoy it very much with fish fillets.
2½ pounds new potatoes, cut into quarters
coarse salt, to taste
½ cup Daisy Light sour cream, or regular yogurt, or a combination
2 Tbsp mustard (preferably Dijon)
2 Tbsp bottled horseradish
1 Tbsp freshly squeezed lemon juice
⅓ cup onion, finely chopped
Freshly ground black pepper, to taste
Cook the potatoes in a large pan, uncovered, until tender.
In the meantime, combine the light sour cream, horseradish, mustard, lemon juice, and onion in a bowl. Season to taste with salt and pepper.
Drain the potatoes well and let them sit until they are cool enough to handle. Cut them into ½-inch dice, then toss them in a large serving bowl with the dressing.
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Quick tip: This will get even better after a day in a fridge, so make sure you have enough for leftovers!