My dad's horseradish potato salad

My dad passed away in 2008. He never wrote this recipe down but my mom was able to reverse engineer it after some experimentation. This recipe means a lot to me and this is the first time I've ever shared it. I hope you enjoy. it. <3

Ingredients:

• Russet potatoes x 2.5 lbs
• Eggs x 3
• Dill x 1/4 tsp if dried. More if fresh or season to taste. Fresh is better. I usually put more in when I make it.
• Scallions (one rubber banded cluster from the grocery store is more than enough)
• Mayonnaise x 3/4 cup
• Horseradish x 2.5 tablespoons (you can usually find this in the mustard aisle, but you want straight horseradish not mustard with horseradish in it). Inglehoffer is a good brand.

Directions:

1. Wash potatoes.
2. Boil potatoes for 18-20 minutes, or until they slide easily off a knife.
3. Drain water. Do not let them sit in the water they boiled in or they will get mushy.
4. Allow the potatoes to cool enough to handle and then remove the peels. I use a knife instead of a peeler. The skin is too mushy to use a peeler in my opinion. Dice them into bite size pieces.
5. Place potatoes in the fridge. Preferably overnight so they are nice and chilled the next day.
6. Hard boil three eggs. Cover them in water in a pot and bring them to a boil and then turn off the heat and keep them in the water for 9 minutes and then drain the water. Place them in the fridge to chill. The next steps are best if done the next day.
7. Peel the eggs and dice them into small bite sized pieces. Take potatoes out of the fridge and put eggs in with them in a large bowl.
8. Cut off white ends of scallions and discard. Cut the green stems so you have a modest handful of them. They have a mild onion flavor but you can always put more in but can't take any out! These are for flavor and color.
9. Put mayonnaise, dill, scallions, and horseradish in with eggs and potatoes.
10. Salt them to your preference.
11. Gently mix everything together. I'd suggest s taste at this point to see if you need more of any of the ingredients.
12. Keep chilled until ready to serve. The colder the better.

The end result should have a noticeable but not overwhelming horseradish flavor. Light and fresh.

submitted by /u/DannyBoy7783
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