Roasted Potato Salad with Horseradish Dressing

A few weeks ago, I was visiting my friend and Big Daughter’s godmummy, Kirsty, in Toronto. We put our four girls to bed, with fewer tears and trips downstairs from the big daughters than expected. We breathed a big sigh of relief, poured some bubbly wine, probably too much bubbly wine, and went outside for a grown-up girl supper.

Kirsty had found a recipe, in The Globe and Mail I think, for potato salad. A recipe for potato salad? Is that really necessary? But, roasted potatoes and a horseradish dressing? Could there be any more perfect combination? How could you not want the recipe for this?

But, I didn’t write it down and I’m not organized enough to email and get it, or to follow it for that matter. So, I made one up, after being in the kitchen while Kirsty made her's, and this may just revolutionize your basic summer salads.

After I made this, I had to go to Toronto again to get more horseradish. I used the last and so the annual trip to Kozlik’s was necessary. Alright, I was doing other stuff too. But shopping for horseradish and mustard was very near the top of the to do list on Saturday. The only things above it were strong black coffee and peameal on a bun, to quell the effects of too much bubbly wine.

This would be really perfect with new potatoes and, if you are barbecuing, I would roast the potatoes on a grill tray on the barbecue. It is divine when it is warm but is also really delicious cold, so you could easily make it in advance.

I didn’t put as much horseradish in the dressing as I might have for two reasons. The first, I wasn’t making this for myself and I realize that not everyone thinks horseradish is as perfect a condiment as I do. And, the second, I didn’t have enough left.

Which brings us to the question, why didn’t I just go and get some more? Well, I have high horseradish standards and few jars will do. My favourite is not available here in Nova Scotia - yet, I'm told. I can’t abide any jar that has an ingredient list longer than: horseradish, vinegar, water, salt.

Fresh horseradish would have been good but, without spending two hours in the car with a teething nine month old and a stroppy four year old at supper time, there was none of that to be had either. Plus, it isn’t something that many people keep in their vegetable drawer, but they should.

I served the salad with some of Sheila's smoked salmon from our local and micro greens from the Friday market in Mahone Bay. It was a perfect summer supper. The salad would suit any grilled meat or fish. It would be great with burgers. It would make a nice little potluck dish as well.

Roasted Potato Salad with Horseradish Dressing  as inspired by Kirsty’s reproduction of a recipe from The Globe and Mail

2 pounds potatoes

1 tablespoon olive oil

3 tablespoons yogurt

3 tablespoons mayonnaise

1 tablespoon white wine vinegar

1 tablespoon + 1 teaspoon good, hot horseradish (you might want less or more depending on your taste and your horseradish)

Sea salt and fresh ground black pepper

1/4 red onion finely chopped

Handful of parsley and chives finely chopped

Preheat oven to 450º. Wash and cut the potatoes into bite size chunks. Toss then with the olive oil and some salt and pepper in a roasting pan. Put in the oven and roast for about twenty minutes for a convection oven, a little longer for traditional. They need to be completely cooked and getting golden and crisp. Remove from oven and cool just until they are warm. Transfer to a large mixing bowl.

Make the dressing by putting the yogurt, mayo, vinegar, horseradish and salt and pepper to season in a small bowl. whisk to combine. Pour over the roasted potatoes. Add the red onion, parsley and chives and toss to combine.