Avocado and potato salad with horseradish
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Avocado and potato salad with horseradish
  Avocado    Potato    Salad    Side dish    Vegetables  
Last updated 6/12/2012 1:05:32 AM. Recipe ID 30572. Report a problem with this recipe.
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      Title: Avocado and potato salad with horseradish
 Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
      Yield: 1 Salad
      2 lb New potatoes; scrubbed
    1/4 c  Olive oil
  1 1/2 tb Red wine vinegar
    1/2 c  Sour cream
    1/2 c  Plain yogurt
      2 tb Prepared horseradish
    1/4 c  Fresh dill sprigs
           -- loosely packed
           -- thick stems removed
      3    Celery ribs; strings removed
           -- cut in 1/4" crescents
           -- (1 cup)
      2 md Avocados* or 1 lg. avocado
      1 tb Lime juice; freshly squeezed
           Freshly ground black pepper
  *Choose avocados that are firm, with just a slight give. If the
  avocado is soft enough to hold an indentation, it's overripe and
  won't have the rich nutty flavor that you want for this salad.
  Bring water to a boil in the bottom of a vegetable steamer. Cut
  potatoes in half; place them in the steamer basket. Cover and steam
  until they are cooked through, about 20 minutes. Remove the potatoes
  from the heat and allow them to cool slightly.
  While potatoes are cooking, whisk oil and vinegar together in a large
  bowl. Season to taste with salt; set aside. When potatoes are cool
  enough to handle without burning your fingers, cut them in 1" cubes.
  Toss them in the oil and vinegar so they are coated well, and set
  them aside to cool to room temperature, tossing occasionally.
  In a small bowl, whisk together the sour cream, yogurt and
  horseradish. Mince the dill and add it to the sour cream mixture,
  stirring well.
  When potatoes have cooled to room temperature, add celery and toss to
  combine.  Then add the sour cream mixture; toss again.
  Halve, pit and peel the avocados.  Cut them into 1" cubes; place in a
  small bowl with the lime juice. Toss so the cubes are moistened with
  the juice. Then add the avocados, with all of the lime juice, to the
  potatoes; toss gently until they are well distributed and coated with
  the dressing. Add pepper and additional salt to taste, and either
  serve immediately or chill for 30 minutes and then serve.
  While Loomis says that this salad does not keep well and shouldn't be
  counted on for leftovers, she says that it's one of the most popular
  potato salads she's ever made.
  Yield: 6 to 8 servings.

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Recipe ID 30572 (Apr 03, 2005)

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