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Creamy Horseradish Potato Salad

  • Horseradish Sauce

Creamy Horseradish Potato Salad

Products in this recipe: Horseradish Sauce
  • 2 ½ lbs thin-skinned small potatoes, cut into 1-inch chunks
  • 3 tbsp Silver Spring Horseradish Sauce
  • 1 cup chopped fresh parsley leaves
  • ¾ cup plain non-fat Greek-style yogurt
  • ¼ cup mayonnaise
  • ¼ cup grated white onion
  • 1 tsp salt
  • ¾ tsp freshly ground pepper
  • 2 eggs, hard boiled, peeled and chopped

Fill large pot with water and bring to a boil. Add potatoes and cook until just tender, 15-20 minutes. When done, spread the potatoes out over a baking sheet to cool slightly.

Meanwhile, in a large bowl, stir together Silver Spring Horseradish Sauce, parsley, yogurt, mayonnaise, onion, salt and pepper. Stir in the potatoes and eggs.

Chill completely before serving, about 4 hours or overnight.

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