Creamy Horseradish and Red Pepper Potato Salad

Creamy Horseradish and Red Pepper Potato Salad

What You'll Need (for 3-5 servings)

Three Large Russet Potatoes

3 Hard Boiled Eggs, Chopped

3 Tbs Finely Chopped Scallions

3 Tbs Finely Chopped Red Pepper

1 Tbs Stoneground Mustard

2 Tbs Yellow Mustard

3/4 Cup Mayonnaise

1 Tsp Horseradish 

1/2 Tsp Coarse Black Pepper

1/2 Tsp Chopped Dill

1/4 Tsp Sea Salt

Clean potatoes well and boil in a large pot with skin on for about 40 minutes or until skin breaks open and potatoes are easily punctured with a fork. Once done, set aside in a strainer and let cool.

Prepare fresh red pepper and scallions and set aside.

Once potatoes are cooled, remove skin using your hands or with a pearing knife. Then, chop potatoes into 1/2 inch chunks and put into a large mixing bowl.

Add chopped boiled eggs to potatoes, along with red pepper and scallions. Mix well with a wooden spoon.

In a separate dish, combine mayo, both mustards, dill, pepper, salt and horseradish. Mix well and add in more seasonings to taste if needed. I like mine with a lot of pepper. 

Fold mayo mixture into potatoes and mix well using a wooden spoon until the whole bowl of potato salad is coated. 

Spoon potato salad into a serving dish and let chill in a fridge for at least an hour. Garnish with more fresh red pepper and scallions.

Personally, I like my potato salad room temperature....but I think I'm the only one who prefers that. So chill accordingly.

Enjoy!