Horseradish Potato Salad


6 medium red skin potatoes
1 cup mayonnaise
2 tbs yellow mustard
2 tsp prepared horseradish
1/2 lb of green olives stuffed with pimentos, chopped
1 medium onion, minced
kosher and fresh cracked black pepper to taste.
  • Cook potatoes, skin on in salted water until tender, drain and cool.
  • Remove skins and cut into cubes.
  • Using a whisk, beat together the mayonnaise, mustard and horseradish.
  • Fold the dressing, into potatoes.
  • Add sliced olives and onions.
  • Refrigerate covered before serving.


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