Description
A tangy salad, great with roast beef or cold cuts.
Ingredients
- Small Red Potato
- Carrot
- Mayonnaise
- Yogurt
- Dijon Mustard
- Cider Vinegar
- Horseradish
- Dill Pickles
- Fresh Dill
- Red Onions
Instructions
- Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches
- Bring to a boil and cook until the potatoes are tender, 10-15 minutes
- Drain and cool
- In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion
- Add the potatoes and carrots and toss well
- Serve immediately or chill for up to 1 day
- Serves 4
- Screamingly good food