When Brent and I were in England, I discovered lots of new things. These were mostly foods that I've heard about through my love for British television, but had never had the chance to try. Horseradish on roast beef sandwiches. Mushy peas with fish and chips. Yorkshire puddings with a Sunday Roast. Brown sauce with pretty much everything.
The only one that I brought back with me was horseradish. I'm still trying to find other ways to use it and salad dressings are my favourite at the moment. The idea for this potato salad came from a recipe that I stumbled across, but I decided that I'd just make up my own. I love potato salad, and as my Dad says, "you can never have too much potato salad."
In the past 5 days, I've made this twice, two different ways. One with a mayonnaise base and one with a yoghurt base. They were both good. It just depends on what you're looking for.
I didn't measure any of my ingredients out, because I was just making it up as I went. So if the levels aren't quite right, just taste it and add whatever else you think it might need.
Recipe:
Serves 4 as a side.
4 medium potatoes, peeled, cubed.
3 eggs
heaped tsp horseradish
1/2 cup Greek yoghurt, or mayonnaise
juice of half a lemon
2 tbsp of white vinegar
salt and pepper
chives
Boil the potatoes. In a separate saucepan, boil the eggs. I like to do them for the same amount of time.
Mix all the dressing ingredients in a jar. If the dressing isn't runny enough, add a little bit of olive oil. If the dressing is too tart, add half a tsp of white sugar.
If you're not eating the salad right away, leave the dressing off until you're ready to eat it, otherwise it soaks into the potatoes.
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