Creamy yellow potato salad from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Notes about this recipe

  • Eat Your Books

    Can substitute cucumbers for radishes.

  • lkgrover on May 26, 2017

    Used only 2 tablespoons horseradish cream: perfect amount. Used radishes.

  • twoyolks on June 20, 2016

    This was pretty good but didn't quite hit the spot that I was going for. I omitted the radishes as I didn't have any.

  • Summerlandsky on June 08, 2016

    The perfect potato salad! It takes a smidge longer to make with the boiled dressing, but the result is pure creamy perfection and not overly fatty tasting like you get with a predominantly mayo based dressing. The author was correct that it tastes great both warm or chilled and leftovers hold up really well in the fridge. I used English cucumbers instead of radishes because I thought it had enough crunch with the celery, and I didn't want to make it too spicy for the kids.

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