We made a lovely potato salad for Midsummer from @deliciousaus. It was the perfect summer evening dinner, with new potatoes and radish together with a green bean salad and fried tofu. Horseradish isn’t really my cup of tea, but I hear from reliable sources that it’s a nice addition to this dish.
800 g new potatoes
1 red onion
3 celery stalks
2 tbsp capers
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 dl olive oil
50 g flat leaf parsley
horseradish for grating
Cook potatoes until just soft.
Finely chop red onion and celery. Finely slice radishes. Put in a big bowl together with capers.
Mix vinegar, olive oil and mustard in a small bowl. Add the dressing to the salad and mix well.
Cut the potatoes in large cubes while still warm. Carefully fold in with the vegetables and dressing. Season with salt and black pepper.
Serve while the salad is still slightly warm. Add coarsely chopped parsley just before serving. Grate fresh horseradish on top.