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Nugget Potato Salad With Horseradish


  • 2 to 2 1/2 lbs B.C Nugget Potatoes, or any small variety potato, washed

  • 1 small Red Onion, chopped

  • 3 ribs Celery, chopped

  • 3 Tbsp chopped fresh Chives

  • 6 Tbsp Sour Cream

  • 1 Lemon, juiced

  • 4 - 5 Tbsp Prepared Horseradish

  • 2 Tbsp Extra-Virgin Olive Oil

  • Sea Salt to taste

  • Freshly Ground Black Pepper


  • 1.

    Boil the potatoes with 1/2 tsp of salt until just tender. Drain and cut the potatoes into quarters or halved if smaller.

  • 2.

    To prepare the dressing, combine red onion, celery, chives, sour cream, lemon juice, and horseradish and mix well. Add olive oil and season with salt and pepper to taste.

  • 3.

    Combine the potatoes with the dressing and mix thoroughly. Cover and refrigerate for about 1 to 2 hours before serving.


If BC nugget potatoes are not available at your grocers, you can also substitute them with any small variety of yellow waxy potatoes.

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