This is a great potato salad to serve with a barbecued salmon. Remove the dill and it goes great with grilled pork, bison, or beef. Substitute some fresh basil or tarragon for the dill and you’ll have a killer side dish for barbecued chicken! It has a great horseradish “kick” that really works well with the flavors of char grilled meats and the smokiness from the barbecue. If you have a source for local creme fraiche you could substitute that for some, or all of the mayo and the sour cream.

Yield  approximately 11 – 1 cup portions

Ingredients

5 lbs Yukon gold potatoes
5 tsp sea salt
2 tsp ground black pepper
2 bunches green onions, sliced
2 cups sour cream                                                                                                                          2 cups mayo ( Mayonnaise recipe)
1/2 cup prepared horseradish
1 and 1/2  lemons, juiced
1/2 cup chopped fresh  dill
Boil potatoes till tender, and cool
Add remaining ingredients to potatoes and mash together

Recipe can be made several days in advance, be sure to keep refrigerated.

Enjoy!