Pickled Potato Salad with Horseradish and Dill

• 1 lb. sm. red potatoes, thickly sliced
• 1/2 cup carrots, thinly sliced
• 2 tbsp. mayonnaise
• 2 tbsp. yogurt
• 1 tsp. Dijon mustard
• 1 tsp. cider vinegar
• 1 tbsp. freshly grated horseradish
• prepared horseradish
• 2 tbsp. kosher style dill pickle, finely chopped
• 1 tbsp. fresh dill, finely chopped
• 2 tbsp. red onion, finely chopped

1. Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm).
2. Bring to a boil and cook until the potatoes are tender, 10-15 minutes.
3. Drain and cool.
4. In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion.
5. Add the potatoes and carrots and toss well.
6. Serve immediately or chill for up to 1 day.
7. Serves 4.
8. Screamingly Good Food.

red potatoes, carrots, mayonnaise, yogurt, mustard, cider vinegar, freshly grated horseradish, horseradish, kosher style dill pickle, fresh dill, red onion

Taken from www.foodgeeks.com/recipes/21452 (may not work)