Mixed Vegetable Salad with Horseradish

Name: Mixed Vegetable Salad with Horseradish
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Lithuanian
Ingredients: 2 medium waxy potatoes, peeled and cut into ½-inch cubes; 2 carrots, grated; 2 celery stalks, diced; Salt and black pepper to taste; Salt and black pepper to taste; 1 tablespoon caraway seeds; 1 small rutabaga (about ½ pound), peeled and grated; 2 apples, preferably Granny Smith, peeled, cored, and grated; 2 apples, preferably Granny Smith, peeled, cored, and grated; 1 tablespoon vinegar (if using fresh horseradish); 1 tablespoon vinegar (if using fresh horseradish); ⅓ cup sour cream; One 3-inch piece fresh horseradish, peeled and grated, or 2 tablespoons prepared horseradish, or to taste; One 3-inch piece fresh horseradish, peeled and grated, or 2 tablespoons prepared horseradish, or to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A northern European salad that is a great accompaniment to grilled sausages or cooked ham. It combines fall fruits and vegetables with a creamy dressing spiked with horseradish. If you cannot find a rutabaga—the thick-skinned yellow turnip also called a swede—substitute a couple of white turnips or a daikon radish.

Ingredients

2 medium waxy potatoes, peeled and cut into ½-inch cubes
Salt and black pepper to taste
2 celery stalks, diced

Method

Put the potatoes in a saucepan with salted water to cover. Bring to a boil and simmer until tender, about 10 minutes; drain. (Meanwhile, prepare the other ingredients.)
Place all the vegetables and fruits in a large bowl; stir in the caraway seeds and a large pinch of salt and pepper.
Mix together the horseradish, sour cream, and, if necessary, vinega