Dill Horseradish Potato Salad
2 1/2 pounds red or yellow potatoes, cooked, peeled, and diced
1 small bunch green onions, thinly sliced
3 celery stalks, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon maple syrup
2 tablespoons horseradish
1/3 cup extra virgin olive oil
3 tablespoons fresh dill, chopped
Sea salt and pepper to taste
- Cook potatoes in salted boiling water until tender. Drain, let cool and dice.
- Combine vinegar, maple syrup, horseradish, olive oil, dill, salt, and pepper in a small bowl.
- Toss potatoes and green onions with dressing in a large bowl. Can be served chilled or at room temperature.