horseradish potato salad
It’s Father’s Day around these here parts which is supposed to mean one thing, really (you know, aside from hanging out with the dads, and papas-to-be in your life): . Alas, New York City has moved to Seattle this June, and we’ve spent more time umbrella bumping on sidewalks and avoiding street juice puddles than actually being beckoned to suburban backyards for some sun and chaise lounge napping but don’t worry, I still made you some potato salad. You know, in case the weather decides to get out of its funk for an hour or two.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds small (2-inch) potatoes, your choice of variety (I found a rainbow-colored pack, and couldn’t resist, clearly)
- 1/4 cup red onion, chopped
- 1 tablespoon white-wine vinegar
- 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
- 2 tablespoons fresh dill, finely chopped
- 1/4 cup chopped fresh chives (frustratingly, couldn’t find these)
- 1 tablespoon Dijon mustard
- 3 tablespoons prepared horseradish
- 1 teaspoon salt
- 1/2 teaspoon black pepper