Author Notes
Great for presentation with beautiful contrast of colors and great aroma, this recipe will easily have them coming back for seconds (I think I really am selling it). But I cannot take all the credit, this is adapted from smitten kitchen. —ZombieCupcake
Ingredients
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3 1/2 pounds
Potato Medley Purple, Red and Yellow Cut into Havles or Quarters
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1/3 cup
Red Onion Chopped
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1 tablespoon
White Wine Vinegar
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1 cup
Plain Greek Yogurt
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2 teaspoons
Dried Dill
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3
Chopped Green Onion
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3 round tablespoons
Horseradish
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2 tablespoons
Lemon Juice
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1 teaspoon
Pepper
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1 tablespoon
Whole grain Dijon mustard
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1 teaspoon
Celery seed
Directions
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Place potatoes into pot, add water till just covering them. Start boiling potatoes, meanwhile mix the rest of the ingredients in a small bowl. Once tender drain the potatoes, place into a large bowl allowing to cool for 5 minutes pour sauce on top and serve. Hint: Sauce actually works well as a dip for a vegetable tray as well.
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