Horseradish Potato Salad with Deli Roast Beef

1. 1

   In 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.

2. 2

   Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender.

3. 3

   Drain; cool slightly.

4. 4

   Meanwhile, reserve some chives for garnish; cut remaining chives into 3/4-inch pieces.

5. 5

   In large bowl, whisk cut chives with sour cream, horseradish, salt, pepper, and shallot.

6. 6

   When potatoes are cool enough to handle, cut each in half or into quarters if large.

7. 7

   Add warm potatoes to sour-cream dressing in bowl; with rubber spatula, stir gently until coated with dressing.

8. 8

   Let potato mixture stand 30 minutes at room temperature to absorb dressing, stirring occasionally.

9. 9

   Serve potato salad warm or cover and refrigerate up to 1 day to serve cold.

10. 10

    To serve, arrange roast beef and potato salad on large platter.

11. 11

    Garnish with reserved chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.