The peppery horseradish cream gives this potato salad a special spicy flavour.
- Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain and set aside to cool slightly. Slice potatoes and place in a large bowl.
- Whisk together sour cream, 1/4 cup lemon juice and horseradish cream. Season with salt and pepper.
- Add snow peas and horseradish mixture to warm potatoes. Sprinkle with dill and season with salt and pepper. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set