Potato Salad

Okay, this recipe was tried out last night and fed 8 people and they all loved it....

5 lb bag of little red potatoes
1/2 cup of olive oil (I used the full flavor kind)
4 Tablespoons apple cider vinegar (you can use more or less depending on taste)
1 Tablespoon of fresh Horseradish (if you use the kind in the grocery store you may want to use 2 Tablespoons because it's not as potent)
1 Sm onion finely chopped (I used yellow, but I would say you could use any onion)
Dill
Parsley
Salt
Pepper

1) Quarter potatoes and Boil until they are fork tender (about 20 - 25 minutes)

2) While the potatoes are still warm mix in the olive oil and vinegar, the edges of the potatoes will wilt which is perfect.

3) Stir in the horseradish and onion

4) Season with Dill, Salt and Pepper to taste (approx 1/4 teaspoon of each)

5) Sprinkle fresh parsley over the top (I think I used just a few strands and the leaves only)

6) You can serve warm but I like to refrigerate and serve chilled.

It was delicious, gluten free, relatively good for you. I would say you could add more onion or horseradish if you want (the original recipe called for 2 Tablespoons of Horseradish but I knew my crowd wasn't going to go for that) I also am not a huge fan of onion so I really used a small onion. The original recipe called for a red onion but I used yellow and it was just fine.

Hope you enjoy this recipe too....

Bon Appetit