Oak and horseradish potato salad
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The combination of horseradish, plain yogurt and dill really gives this potato salad a zing. It’s a great tip for most grilled and smoked meats, but works well with pork and chicken.
What you need
. 1 pound/450 g small potatoes 1 can garbanzo beans, dried 1/4 cup/60 ml red onion, chopped 1/4 cup/60 ml mayonnaise 1/3 cup/80 ml plain yogurt 1-2 roasted garlic, minced 3 tablespoons/45 ml fresh dill, finely chopped 1 tablespoon / 15 ml Dijon mustard 1 teaspoon / 5 ml granulated sugar 1 teaspoon / 5 ml prepared horseradish 1 teaspoon / 5 ml salt for cooking, plus 1 teaspoon or more for the salad mix 1/2 teaspoon 2,5 ml black pepper
How to make it
1. Cook potatoes with salt until cooked through, about 25 minutes or more depending on the type and size of potatoes.
2. Let the potatoes cool (in an ice bath) before cutting into 1-inch cubes.
3. In another bowl, combine remaining ingredients, including additional salt. Add the potatoes to the garbanzo beans and mix well. Make sure not to over mix or the potatoes will become soggy. Use more salt if necessary.
4. Wrap the bowl in plastic wrap and refrigerate for at least 2 hours before serving.
The salad will keep for up to 3 days if kept in an airtight container in the fridge.
Nutritional guidelines (per serving) Calories 202 Total fat 7 g Saturated fat 1 g Saturated fat 2 g Cholesterol 4 mg Sodium 455 mg Carbohydrate 29 g Fiber 5 g Protein 7 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
