|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 173g||63%|
|Dietary Fiber 28g||101%|
|Total Sugars 29g|
|Vitamin C 52mg||260%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The combination of horseradish, plain yogurt, and dill really gives this potato salad a zing. This is a great accompaniment to most grilled and smoked meats, but works really well with pork and chicken.
1 pound small potatoes
1 can garbanzo beans, drained
1/4 cup chopped red onion
1/4 cup mayonnaise
1/3 cup plain yogurt
1 to 2 cloves garlic, minced
3 tablespoons finely chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared horseradish
2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon black pepper
Gather the ingredients.
Boil potatoes in water seasoned with 1 teaspoon salt until cooked through, about 25 minutes or more depending on type and size of potato.
In an ice bath, cool potatoes before cutting into 1 inch cubes.
In another bowl, combine beans, onion, mayonnaise, yogurt, garlic, dill, mustard, sugar, horseradish, pepper, and remaining teaspoon salt.
Add potatoes to garbanzo bean mixture and mix well. Make sure not to over mix or else potatoes will become mushy. Use more salt, to taste.
Cover serving bowl with plastic wrap and let sit in refrigerator for at least 2 hours before serving.
The salad will keep for up to 3 days stored in the refrigerator in an air tight container.