Classic Potato Salad

This classic potato salad recipe has the flavor of an old fashioned salad.
Sour cream and yogourt make for a light low calorie dressing. Horseradish and dill add an extra zippy flavor to the dressing.
Avocadoes in lime add interest and variety.

Potato Salad with Horseradish

2 lbs. (900 g)                    potatoes cut in chunks
¼ cup (60 ml)                   olive oil
1½ tablespoons (35 ml)     red wine vinegar
Salt
½ cup (125 ml)                 sour cream
½ cup (125 ml)                 plain yogourt
2 tablespoons (30 ml)        horseradish
¼ cup (60 ml)                   fresh dill
1 tablespoon (15 ml)          lime juice, freshly squeezed
3 stalks                             celery, sliced
1                                       avocado (optional)
Freshly ground black pepper

Cook the potatoes; then remove from heat and allow to cool.
Meanwhile, whisk oil and vinegar together in a large bowl.
Season to taste with salt.
When potatoes are cool, cut into 1-inch cubes.
Toss them in the oil and vinegar so they are coated well, and set them aside to cool to room temperature, tossing occasionally.
Mix sour cream, yogourt and horseradish.
Mince the dill and add it to the sour cream mixture.
Add to celery and toss to combine.
Then add the sour cream mixture.
Cut avocados and mix with lime juice.
Add to salad along with additional pepper and either serve immediately or chill for 30 minutes and then serve.

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