Summer or Winter, it is always a good time to make potato salad.
It makes the perfect accompaniment for the summertime BBQs, and a hearty side dish for meals on those cold winter nights. Usually potato salad is made with cream, sour cream or mayonnaise, so I was really excited to find this vegan version that can be made for everyone to enjoy. This recipe from Karina: The Gluten Free Goddess uses olive oil and apple cider vinegar in place of the mayonnaise dressing.
Horseradish, which is a spicy root vegetable closely related to mustard, wasabi, broccoli, and cabbage, is the main flavor element of this recipe. I surprisingly found this ingredient (either fresh or prepared) vary hard to find in New Zealand. If you can only find it fresh make sure to process it into a paste in a food processor adding a slight bit of water and white vinegar, or else it will go brown. I finally found a prepared version at Farro Fresh, a high-end Auckland based food market. If you live outside of Auckland, you should be able to find it at a similar type of store. Make sure not to get a prepared version that has dairy mixed in, it should only have water , salt, or vinegar.
Usually, I like to add pickles to my potato salad, but that did not quite seem to be the right thing to go with the flavors in this recipe. So I had a quick look in the fridge and came up with the perfect solution, Capers!!! These added the perfect little pop of salty goodness.
This potato salad recipe turned out so full of flavor, and made a perfect side dish to go with the left over Lentil and Chickpea Sliders from my Day 14 post.
Horseradish Potato Salad
adapted from: The Gluten Free Goddess
- 2 pounds or 1 kg small red potatoes
- Sea salt
- 1/4 cup fruity tasting extra virgin olive oil, as needed
- 5 tablespoons apple cider
- 1 smallish red onion, finely diced
- 2 tablespoons prepared horseradish
- Sea salt and fresh ground black pepper
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dill, to taste
- 1 teaspoon caraway seeds
- 2 tablespoons capers
Wash and cut up the red potatoes, toss them into a pot of salted fresh water. Bring the water to a boil and simmer the potatoes until they are fork tender. Drain well.
Pour the cooked potatoes into a large bowl. While the potatoes are still warm, sprinkle with sea salt and drizzle with extra virgin olive oil and vinegar. Toss to coat and to soften the edges of the potatoes pieces a bit. Add the diced onion, horseradish and toss to distribute. Taste and season with more sea salt and fresh ground pepper. Add the chopped parsley, dill, caraway, and capers; mix. Taste test, and add more olive oil or vinegar, sea salt or herbs, if needed.
Serve warm, or cover and chill.