Horseradish Potato Salad

Posted on by Amanda Leave a comment

Now that summer is in full swing, it’s officially barbecue season! A barbecue is really defined by your grilled main dish and then an absolute excess of side dishes. One of my favorite side dishes in the summer is potato salad. A cold side is so refreshing on a summer day. This potato salad is made a little more exciting with the addition of horseradish. It adds a little bit of a tangy kick that has you reaching for a little bit more.

Ingredients

Potatoes – I think russet potatoes or red potatoes would work best with this potato salad.

Eggs – hardboiled!

Horseradish – I recommend using a horseradish cream instead of just plain horseradish. I find the prepared horseradish cream to be less bitter while still having great horseradish flavor.

potatoes
start in cold water
onions
pickle stack
eggs
mix!

Horseradish Potato Salad

Print Recipe
The perfect side for a summer barbecue.
Course Salad, Side Dish
Keyword potato salad, potatoes, vegetarian

Ingredients

  • 6 russet potatoes medium sized
  • 6 hardboiled eggs
  • 1/2 cup mayonnaise
  • 2 tbsp horseradish cream
  • 1 tsp dijon mustard
  • 1/4 cup chopped pickles or relish
  • 1/2 cup yellow onions chopped
  • 1/4 cup scallion greens chopped
  • salt
  • pepper

Instructions

  • Peel potatoes and chop into large cubes, ensuring all pieces are around the same size. Do not cut them too small as they will break into smaller pieces as the potato salad is mixed.  
  • Put chopped potatoes in cold water and bring mix to a boil. When potatoes come to a boil, add 2 tbsp of salt and mix. Boil potatoes under fork tender.
  • While potatoes are boiling, chop yellow onions into a small dice, and add to a boil.
  • Drain potatoes and add to the top of the yellow onions to cool. The hot potatoes will help steam the onions a bit so they have less of a sharp bite.
  • If not already peeled, peel hardboiled eggs while potatoes are cooling. Chop hardboiled eggs into 8 pieces each and add to the potatoes.
  • If using pickles, chop them into the same size as onions and add to the mixture.
  • At this point, potatoes have cooled significantly. Add in mayonnaise, horseradish, and mustard, and mix together.
  • Add salt and pepper to taste and mix in chopped scallion greens last.
  • Refrigerate at least 2 hours before serving.

Looking for more sides for your next barbecue? Try Pasta Salad or Shrimp Cocktail.

Creamy Mashed Potatoes

Posted on by Amanda Leave a comment

November = Thanksgiving and at Thanksgiving you have to have mashed potatoes. Many will argue that Thanksgiving has to have turkey, but I grew up a turkey hater (until I had a deep fried turkey) so I understand their perspective. The Thanksgiving turkey can easily be substituted for a Thanksgiving ham or a Thanksgiving roast. Regardless of the main protein (you can even have a tofurkey!), I find that mashed potatoes is always on the menu.

I like mashed potatoes that are creamy, but they still have to have some texture/resemblance of it’s original potato form. Hand mashing a potato gives you a smooth potato, with the perfect chunk, and additions of sour cream, cream cheese, and heavy cream give a little acidity and creaminess that keeps you reaching for more!

Ingredients

Potatoes – I used a mix of Yukon gold and red potatoes to add to the texture difference. If you want a smoother, creamier mash, I would only use the Yukon gold.

Dairy – The sour cream gives the potatoes a distinct tang, the cream cheese adds a really nice creaminess, and the heavy cream helps thin out the potatoes so the mash isn’t too chunky. If you don’t like sour cream or cream cheese, substitute with an equal portion of heavy cream.

Dill – I like dill to add some freshness, but if you would prefer something else, I’d recommend some green onions or chives to finish your potatoes.

chopped & soasking
boiled
add dairy

Creamy Mashed Potatoes

Print Recipe
Course Side Dish
Keyword mashed, potatoes

Equipment

  • potato masher

Ingredients

  • 3 pounds potatoes
  • 1 tbsp salt + extra
  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 1/2 cup heavy cream
  • 1 tsp dill
  • 1 tsp black pepper

Instructions

  • Peel potatoes and cut into golf ball sized chunks. Keep them approximately the same size as each other. Put cut potato chunks to soak in water to rinse starch and prevent oxidation.
  • In a pot of boiling water, add 1 tbsp of salt and cut and peeled potatoes.
  • Boil for 15-20 minutes until a knife passes through the potatoes cleanly.
  • Strain potatoes from water and return to warm pot. The warm pot will evaporate any remaining liquid on the potatoes.
  • Mash potatoes alone until they are broken up into smaller chunks.
  • Add sour cream, cream cheese, heavy cream, and black pepper and continue mashing until desired texture is observed.
  • Taste and add more salt as needed.
  • Stir in one teaspoon of fresh chopped dill and serve!

Need inspiration for more sides? Try Honey Balsamic Roasted Brussels Sprouts or Pesto Roasted Potatoes.

Pesto Roasted Potatoes

Posted on by Amanda Leave a comment

Anything mini is automatically delicious and not to mention, cute! Fingerling potatoes are perfect for roasting and are so low maintenance. They really do well with simple seasoning and can be left in the oven to crisp up. I like using non-stick baking sheets for these potatoes to ensure I can eat all the crispy bits and that none will be left on the pan. I had plenty of leftover Basil Pesto from last week, so I wanted to incorporate it into another dish. Simple roasted potatoes are jazzed up with some pesto and are a perfect summer side to a salad and a grilled protein. You could even add extra pesto and chill the potatoes for a pesto potato salad.

Ingredients

Pesto – You can use any store bought pesto or make mine! Find the recipe here: Basil Pesto.

Potatoes – I like using fingerling/baby potatoes since they just require a quick scrub, no chopping required. If you want to use a bigger potato, I’d recommend using a Yukon gold or other creamy potato.

squishing
all squished
add pesto

Pesto Roasted Potatoes

Print Recipe
Served warm or cold as a salad, these pesto potatoes are a perfect summer side.
Course Side Dish
Keyword pesto, potatoes, roasted potatoes

Ingredients

  • 1 lb potatoes
  • 1/2 cup pesto
  • salt
  • pepper

Instructions

  • Thoroughly clean and dry your potatoes. If using larger potatoes, cut into fourths.
  • Coat potatoes in olive oil, salt and pepper.
  • Add in a single layer to a sheet tray and bake at 350F for 40 minutes.
  • Remove from the oven and squish to flatten. The new crevices that have appeared will create more texture as the potatoes continue to cook.
  • Drizzle more olive oil onto the potatoes and bake at 375F for another 15 minutes.
  • Remove potatoes, and top with about 1/2 tsp of pesto per fingerling potato. Spread the pesto on the surface of the potato.
  • Return to the oven for another ~3 minutes on broil for the pesto to toast.
  • Serve immediately or chill with extra pesto mixed in for a pesto potato salad.

Need more sides? Have some Honey Balsamic Roasted Brussels Sprouts.

Serve these at your BBQ with some Black Bean Burgers.