Creamy Potato Salad with Capers
VegetarianPreparation Time: 15 min
Cooking Time: 30 min
Serves 5
INGREDIENTS
- 2 pounds white boiling potatoes, peeled and cut into 3/4-inch pieces
- Kosher salt and freshly ground black pepper
- 1/3 cup mayonnaise
- 3 tablespoons Reese Prepared Horseradish
- 2 tablespoons Dijon mustard
- 1 tablespoon distilled white vinegar
- 1/4 teaspoon celery salt
- 1/8 teaspoon cayenne
- 3 stalks celery, chopped, plus 1 tablespoon chopped leaves
- 1 large shallot, finely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 hard-boiled eggs, chopped
- 2 tablespoons Reese Non Pareil Capers
DESCRIPTION
Creamy Potato Salad for the holidays? Yes please! This creamy, tangy salad is SUPER easy to make, with Reese Prepared Horseradish adding a zing, and our Non-Pareil Capers bringing a pop of salt to each serving! Reese makes it easy to host for the holidays, because our products speak for themselves!
DIRECTIONS
- Put the potatoes and 2 teaspoons of salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain.
- Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, capers, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve.