This Red Potato Salad is tossed with a lemon-horseradish dressing, then roasted until nice and tender. Finished with freshly chopped parsley for an easy side dish for any gathering.
Potatoes always make an appearance at family gatherings. Perhaps it’s because they are relatively inexpensive and easy to make for a large crowd. In fact, according to The Independent, “The potato produces more nutritious food more quickly, on less land, and in harsher climates than any other major crop.” So the potato really has a lot to offer.
This recipe started with a Land O’Lakes recipe and developed into a family holiday favorite for the Warker family in Philadelphia. The horseradish takes on a sweet flavor and the lemon adds just a hint of freshness to the dish. It’s a crowd pleaser.
A family recipe for red potato salad
- 1/4 cup butter you can use olive oil
- 2 tablespoons horseradish
- 3 teaspoons lemon juice
- 1 lemon, sliced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 12 small 1 1/2 pounds red or mixed new potatoes, unpeeled
- olive oil for drizzle
- 1 small lemon cut into 6 (1/4-inch) slices, halved (optional)
- zest of 1 lemon
- 2 tablespoons chopped fresh parsley
Preheat oven to 350°F.
Melt butter in oven in 2-quart casserole dish. Once melted, stir in horseradish, lemon juice, zest, salt and pepper. Add the potatoes and mix until they are well coated.
Bake covered for 60 minutes or until potatoes are tender when pierced with a fork.
Drizzle with olive oil and toss with parsley and lemon zest.