Mixed Vegetable Salad with Horseradish

• 2 medium waxy potatoes, peeled and cut into 1/2-inch cubes
• Salt and black pepper to taste
• 2 celery stalks, diced
• 2 carrots, grated
• 2 apples, preferably Granny Smith, peeled, cored, and grated
• 1 small rutabaga (about 1/2 pound), peeled and grated
• 1 tablespoon caraway seeds
• One 3-inch piece fresh horseradish, peeled and grated, or 2 tablespoons prepared horseradish, or to taste
• 1/3 cup sour cream
• 1 tablespoon vinegar (if using fresh horseradish)

1. Put the potatoes in a saucepan with salted water to cover.
2. Bring to a boil and simmer until tender, about 10 minutes; drain.
3. (Meanwhile, prepare the other ingredients.)
4. Place all the vegetables and fruits in a large bowl; stir in the caraway seeds and a large pinch of salt and pepper.
5. Mix together the horseradish, sour cream, and, if necessary, vinegar.
6. Pour over the salad and toss.
7. Taste, adjust the seasoning, and serve.

potatoes, salt, celery stalks, carrots, apples, caraway seeds, fresh horseradish, sour cream, vinegar

Taken from www.epicurious.com/recipes/food/views/mixed-vegetable-salad-with-horseradish-386046 (may not work)