Spicy Potato Salad

This seasonal, colorful dish is a new family favorite! This fresh potato salad swaps mayonnaise for a simple light horseradish dressing. Top with sugar snap peas and fresh dill, yum!

Prep Time: 
25 minutes

2 lbs. small new potatoes
15 - 20 red and yellow cherry or grape tomatoes, halved
2 celery stalks, finely chopped or 1 small cucumber, diced
2 cups fresh sugar snap peas, sliced lengthwise
1 large handful of fresh dill, coarsely chopped
Salt and pepper, to taste

Horseradish Dressing:
2 egg yolks
2 tsp. lemon juice
1 tsp. kosher salt
3/4 cup canola oil
1 tbsp. Reese Horseradish

1. In a saucepan, add potatoes and cover fully with cold water. Bring to a boil. Decrease heat to simmer. Cook for 15 minutes or until potatoes fall off knife when punctured.
2. Drain potatoes and set aside.
Horseradish Dressing:
1. In a mixing bowl, whisk egg yolks, lemon juice, and salt.
2. Gently pour in the canola oil while continuously stirring until mixture starts to blend together.
3. Stir until mixture starts to thicken. Add in horseradish and season with salt and pepper to taste.
Potato Salad:
1. In a large serving bowl, mix together tomatoes, vegetables, dill, and eggs (optional boiled).
2. Add cooled potatoes to serving bowl.
3. Drizzle the horseradish dressing over potatoes and gently mix with hands to ensure an even coat.
4. Serve.

Nutrition Tip: Add 2 boiled eggs (chopped) for more protein and a complete meal.