Shanna's Avocado Horseradish Potato Salad
2 lb new potatoes, scrubbed
1/4 cup olive oil
1 1/2 tbl red wine vinegar
salt
1/2 cup sour cream
1/2 cup plain yogurt
2 tbl prepared horseradish
1/4 cup fresh dill sprigs, - loosely packed
1 x thick stems removed
3 x celery ribs, strings removed
cut in 1/4" crescents, - (1 cup)
2 med avocados* or 1 lg. avocado
1 tbl lime juice, freshly squeezed
freshly ground black pepper
Method :
*Choose avocados that are firm, with just a slight give. If the avocado is soft
enough to hold an indentation, it's overripe and won't have the rich nutty
flavor that you want for this salad.
Bring water to a boil in the bottom of a vegetable steamer. Cut potatoes in
half; place them in the steamer basket. Cover and steam until they are cooked
through, about 20 minutes. Remove the potatoes from the heat and allow them to
cool slightly.
While potatoes are cooking, whisk oil and vinegar together in a large bowl.
Season to taste with salt; set aside. When potatoes are cool enough to handle
without burning your fingers, cut them in 1" cubes. Toss them in the oil
and vinegar so they are coated well, and set them aside to cool to room
temperature, tossing occasionally.
In a small bowl, whisk together the sour cream, yogurt and horseradish. Mince
the dill and add it to the sour cream mixture, stirring well.
When potatoes have cooled to room temperature, add celery and toss to combine.
Then add the sour cream mixture; toss again.
Halve, pit and peel the avocados. Cut them into 1" cubes; place in a small
bowl with the lime juice. Toss so the cubes are moistened with the juice. Then
add the avocados, with all of the lime juice, to the potatoes; toss gently until
they are well distributed and coated with the dressing. Add pepper and
additional salt to taste, and either serve immediately or chill for 30 minutes
and then serve.
While Loomis says that this salad does not keep well and shouldn't be counted on
for leftovers, she says that it's one of the most popular potato salads she's
ever made.
Yield: 6 to 8 servings.