John Myers
Potato Salad with Horseradish and Dill
The perfect potato salad with horseradish and dill recipe with a picture and simple step-by-step instructions.
- 1000 g Triplets (small potatoes)
- 1 piece Shallot
- 1 piece Apple (pink lady)
- 150 g Mayonnaise
- 100 g Creme fraiche Cheese
- 1 tbsp White balsamic vinegar
- 1 tbsp Lemon juice (freshly squeezed)
- 3 tsp Horseradish (from the jar without cream)
- 2 tsp Sea-Salt
- 3 tbsp Dill tips
- At the beginning we brush the triplets clean under running water and cut them into bite-sized pieces of equal size. Put the potatoes together with a heaping teaspoon of salt in a sufficiently large saucepan and add enough water to cover the potatoes. Put the pot on the stove and turn it on the highest setting until the water starts to boil. Reduce the heat so that the potatoes cook easily with the lid closed.
- For the dressing we peel the shallot and cut it into very small cubes, we also peel the apple, remove the core and cut it into cubes. Now put everything in a large bowl and add the mayonnaise, creme fraiche, lemon juice, horseradish, balsamic vinegar and sea salt, then mix everything evenly.
- Once the potatoes are cooked, drain them and let them cool to room temperature. Then mix everything evenly and leave the potato salad covered in the refrigerator for at least an hour.
- Just before consumption, take the potato salad out of the refrigerator, roughly chop the dill tips and place them under the salad. Now taste again and, if necessary, season with vinegar, salt, horseradish or lemon juice.
- How much you have to season depends enormously on the potatoes used. I wish you bon appetit!
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