HORSERADISH POTATO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes and 2 teaspoons salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain.
- Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve.
SKIRT STEAK AND HORSERADISH POTATO SALAD
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Provided by Bon Appétit Test Kitchen
Categories Beef Potato Vegetable Fourth of July Picnic Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Lunch Horseradish Meat Steak Root Vegetable Tailgating Family Reunion Party Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
- Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.
HORSERADISH POTATO SALAD
A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.
Provided by jandeli
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
- Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g
STEAK AND POTATO SALAD WITH HORSERADISH DRESSING
This recipe grew from a recipe on a website I only recently discovered called delish.com. I fixed this one night when it was miserably hot out and we just wanted to pick at our food. The combination of warm steak, potatoes, crisp corn and green beans with the dressing that subtly bites your tastebuds was memorable. I have to admit to short cutting by using Tyson's frozen Fajita Steak Strips which saved time but certainly changed the flavor too. Also I had 1 ear of corn left over from previous night's dinner. Other than that, it is exactly as presented here.
Provided by GrammaMikki
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the grill to medium.
- Place potatoes in a steamer basket over a pan of water. Cover and bring water to boil. Steam potatoes for 10 to 15 minutes until fork tender. Transfer to a cutting board to cool.
- Add green beans to the steamer basket, cover and bring water back to a boil. Steam beans until bright green and just tender, about 4 minutes. Place beans in a colander and rinse with cold water until cool. Drain beans thoroughly and move to a salad bowl.
- Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in green onions.
- Combine sour cream, vinegar, Worchestershire and 1/2 tsp pepper in a small bowl. Whisk in the oil.
- Season the steak with salt and pepper or your favorite steak rub. Grill the steak for 5 minutes per side for medium rare and 6 minutes per side for medium. Remove to cutting board and let rest for about 5 minutes.
- Grill the corn, turning occasionally, until marked and tender, about 8 to 12 minutes. Transfer corn to cxutting board and, when cool enough to handle, cut the kernels from the cob.
- Thinly slice the steak across the grain. Add the steak with any juices and the corn kernals to the salad bowl with the potato mixture. Toss with the horseradish dressing.
- I served this on crisp iceberg lettuce leaves. A crusty loaf of bread might add to the enjoyment but this is a well balanced meal without accompaniment.
Nutrition Facts : Calories 489, Fat 25.3, SaturatedFat 8.6, Cholesterol 92.5, Sodium 307.1, Carbohydrate 39.5, Fiber 7.2, Sugar 8.6, Protein 29.2
STEAK SALAD W/CREAMY HORSERADISH DRESSING
Make and share this Steak Salad W/Creamy Horseradish Dressing recipe from Food.com.
Provided by Deantini
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- STEAK:.
- Season steak with salt and pepper.
- Cook until medium-rare - approx 8 min - and place on cutting board and tent with foil. Let stand for 10 minute Slice thinly accros the grain.
- DRESSING:.
- Whish mayo, milk, horseradish, salt and pepper.
- SALAD:.
- Heat oil in skillet and saute mushrooms, garlic, thyme and a bit of salt and pepper until mushrooms are golden - approx 5 minute.
- Place spinach on platter, add steak, mushrooms, red onion, cherry tomatoes on top and drizzle with dressing.
Nutrition Facts : Calories 308.1, Fat 18.2, SaturatedFat 5.2, Cholesterol 82.7, Sodium 536.5, Carbohydrate 8.9, Fiber 2.4, Sugar 4.3, Protein 27.4
STEAK SALAD WITH HORSERADISH DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Kid-Friendly Low Cal Dinner Lunch Horseradish Steak Radish Lettuce Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For horseradish dressing:
- Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
- For steak salad:
- Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.
- While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.
- Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
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STEAK & POTATO SALAD WITH HORSERADISH DRESSING RECIPE | EATINGWELL
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5/5 (7)Total Time 45 minsCategory Healthy New York Strip Steak RecipesCalories 379 per serving
- Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
- Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
- Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob (see Tips). Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing.
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