Creamy Potato Salad with Fresh Herbs
My great-great-grandparents were famous for this delicious potato salad, it's a family recipe that's been handed down across generations. Filled with loads of flavor from mayo, horseradish, celery salt, scallions, garlic, and dill, there's a reason it's a favorite.
In a large pot combine the potatoes and 2 tablespoons salt, cover with enough cold water so that all the potatoes are submerged. Over high heat, bring the water to a boil, then lower the heat and simmer until the potatoes are barely tender, 12 to 15 minutes. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam and drain for 15 to 20 minutes. In a large bowl, whisk together the oil, vinegar, mayonnaise, mustard, pepper, horseradish, celery seed, and garlic powder. Fold in the scallions, parsley, and dill. Season with salt to taste.
While the potatoes are still warm, toss them in a large bowl with the dressing to coat, then cover and refrigerate for at least 1 hour. Season with salt to taste.
Serve cold or at room temperature. Refrigerate in an airtight container for up to 3 days.