Serves: 8
Total Calories: 215
Peel and cube potatoes place in a large bowl. Pour broth or bouillon over potatoes and toss gently. Let stand, covered, at room temperature for 30 minutes. In a small bowl, stir together sour cream, mayonnaise, horseradish, mustard, green onion or shallots, lemon juice, salt and celery seed. Add apple, chopped celery and horseradish mixture to potatoes. Gently toss until potatoes are well coated. Add additional salt and pepper to taste. Serve immediately or refrigerate until 30 to 60 minutes before serving. Garnish with apple slices and celery leaves.
This Horseradish Potato Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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