I have never tasted a better potato salad, ever! You will need half a cup of sauce per 2 pounds of potatoes. I like equal parts horseradish sauce and mayo but feel free to play with the ratio to intensify the bite - even add white horseradish for more of a kick.
For the potatoes use a combo of red bliss and fingerling or even plain old Russets (available in Israel, reddish skins). You can dice the potatoes before or after boiling. And you can even boil the potatoes a day or two in advance of preparing the salad.
Prep Time : 5 min
Cook Time : 14 min
Ready Time : 19 min
4 to 6
1/4 cup horseradish Sauce (If you can't buy Gold's Horseradish Sauce, here's an easy non-dairy recipe: 1 tablespoon horseradish,1 tablespoon mayonnaise,1 tablespoon white wine,1/4 teaspoon sugar,1/4 teaspoon pepper - for dairy, just mix horseradish with sour cream)
1/4 cup regular or light mayonnaise
2 tablespoons olive oil
2 pounds cooked potatoes, diced
1/4 cup sliced red onion
Freshly ground black pepper
Fresh parsley leaves, chopped, for garnish
In a large mixing bowl place horseradish Sauce and mayonnaise and mix to combine, set aside.
Heat oil in a large heavy bottomed skillet over medium-high to high heat. Once shimmering, add potatoes in a single layer. Don’t overcrowd the pan or your potatoes won’t crisp, if necessary fry in batches.
Leave the potatoes alone for a minute. Shake the pan, the potatoes should move freely. Shake the pan every minute or so to keep the potatoes from sticking. After about 5 to 7 minutes, once nice and brown on one side flip and repeat the process for another 5 to 7 minutes to brown the second side.
Add the onions the last 2 to 3 minutes.
Transfer hot potatoes and onions to the bowl with horseradish sauce. Toss to coat and season to taste with salt and pepper.
Serve warm garnished with chopped fresh parsley leaves.
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