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Recipe Name: Avocado And Potato Salad With Horseradish Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 1

2 Pound(s) New potatoes, scrubbed
1/4 Cup(s) Olive oil
1 1/2 Tablespoon(s) Red wine vinegar
1/2 Cup(s) Sour cream
1/2 Cup(s) Plain yogurt
2 Tablespoon(s) Prepared horseradish
1/4 Cup(s) Fresh dill sprigs
loosely packed
thick stems removed
3 Celery ribs, strings removed
cut in 1/4" crescents
1 cup
2 Avocados* or 1 lg. avocado
1 Tablespoon(s) Lime juice, freshly squeezed
Freshly ground black pepper
Choose avocados that are firm, with just a slight give. If the avocado
is soft enough to hold an indentation, it's overripe and won't have
the rich nutty flavor that you want for this salad. Bring water to a
boil in the bottom of a vegetable steamer. Cut potatoes in half; place
them in the steamer basket. Cover and steam until they are cooked
through, about 20 minutes. Remove the potatoes from the heat and allow
them to cool slightly. While potatoes are cooking, whisk oil and
vinegar together in a large bowl. Season to taste with salt; set
aside. When potatoes are cool enough to handle without burning your
fingers, cut them in 1" cubes. Toss them in the oil and vinegar so
they are coated well, and set them aside to cool to room temperature,
tossing occasionally. In a small bowl, whisk together the sour cream,
yogurt and horseradish. Mince the dill and add it to the sour cream
mixture, stirring well. When potatoes have cooled to room
temperature, add celery and toss to combine. Then add the sour cream
mixture; toss again. Halve, pit and peel the avocados. Cut them into
1" cubes; place in a small bowl with the lime juice. Toss so the cubes
are moistened with the juice. Then add the avocados, with all of the
lime juice, to the potatoes; toss gently until they are well
distributed and coated with the dressing. Add pepper and additional
salt to taste, and either serve immediately or chill for 30 minutes
and then serve. While Loomis says that this salad does not keep well
and shouldn't be counted on for leftovers, she says that it's one of
the most popular potato salads she's ever made. Yield: 6 to 8
servings. From Farm House Cookbook by Susan Herrmann Loomis. New York:
Workman Publishing Company, Inc., 1991. Pp. 267-268. ISBN
0-89480-772-2. Electronic format by Cathy Harned. Submitted By
CCH@SALATA.COM (CATHY HARNED) On 14 JAN 96 090105 -0800 From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 832
Calories From Fat: 700
Total Fat: 79.4g
Cholesterol: 67.2mg
Sodium: 623.6mg
Potassium: 970.9mg
Carbohydrates: 24.1g
Fiber: 2.9g
Sugar: 14.6g
Protein: 11.8g

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