I’m posting a potato salad recipe using delicious nugget potatoes that are in season now. These are B.C. nugget potatoes – small, dimpled potatoes with natural sweetness, and full of flavor. Tossed together with a mixture of fresh celery, onion, chives, sour cream, and horseradish, this simple potato salad was just delicious! If BC nugget potatoes are not available at your grocers, you can also substitute them with any small variety of yellow waxy potatoes.
Nugget Potato Salad With Horseradish
2 to 2 1/2 lbs B.C Nugget Potatoes, or any small variety potato, washed
1 small Red Onion, chopped
3 ribs Celery, chopped
3 Tbsp chopped fresh Chives
6 Tbsp Sour Cream
1 Lemon, juiced
4 - 5 Tbsp Prepared Horseradish
2 Tbsp Extra-Virgin Olive Oil
Sea Salt to taste
Freshly Ground Black Pepper
Boil the potatoes with 1/2 tsp of salt until just tender. Drain and cut the potatoes into quarters or halved if smaller.
To prepare the dressing, combine red onion, celery, chives, sour cream, lemon juice, and horseradish and mix well. Add olive oil and season with salt and pepper to taste.
Combine the potatoes with the dressing and mix thoroughly. Cover and refrigerate for about 1 to 2 hours before serving.