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Cherry Horseradish Potato Salad

Give your potato salad a kick with our Cherry Horseradish Sauce!
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Course Side Dish
Servings 6

Ingredients
  

  • 2 lbs White Potatoes (peeled and cut into 3/4 pieces)
  • 1/3 cup Mayonnaise
  • 3 tbsp Cherry Horseradish Sauce
  • 2 tbsp Dijon Mustard
  • 1 tbsp Distilled White Vinegar
  • 1/4 tsp Celery Salt
  • 1/8 tsp Cayenne Powder
  • 3 stalks Celery (chopped, plus 1 tbsp chopped leaves)
  • 1 Large Shallot (finely chopped)
  • 2 tbsp Fresh Flat-Leaf Parsley (chopped)
  • 2 Hard-Boiled Eggs (chopped)

Instructions
 

  • Put the potatoes and two teaspoons of salt in a large pot and cover with cold water for about two inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about five minutes.
  • Meanwhile, stir the mayonnaise, Cherry Horseradish Sauce, 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.