½ C. horseradish mayonnaise (recipe below)
¼ C. sour cream
2 tsp. cider vinegar
2 tsp. minced shallots
1 to 2 tsp. spicy brown mustard
½ to 1 tsp. additional horseradish, if desired
½ tsp. salt
1/8 tsp. black pepper
1 C. chopped celery, about 2 stalks
6 medium potatoes, about 2 Lbs., unpeeled
2 Tbsp. horseradish
½ Tbsp. grainy mustard
1 ½ Tbsp. orange, lime or lemon juice
1 (16-oz.) jar mayonnaise, about 1 ½ C.
Wash, trim and dice the potatoes into large cubes. Place the diced potatoes into a 4-quart saucepan and add enough water to cover. Bring water to a boil over high heat. Reduce the heat to medium low, cover and cook for 20 to 30 minutes, or until potatoes are tender. In a large bowl, mix together horseradish mayonnaise, sour cream, vinegar, shallots, mustard, additional horseradish, if used, salt, black pepper and celery. Drain potatoes and add to the mayonnaise mixture. Toss gently to coat. Line a serving bowl or platter with lettuce leaves. Spoon the potato salad on top and serve.