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Horseradish Potato Salad By Darin Jennings, Hartford Coffee Co.
When the Hartford team members wanted a potato salad that tasted a tad different and a bit zingy, they experimented with horseradish. The delicate balance between tuber and root, of smooth potato and tangy horseradish, makes this piquant side a customer favorite. Make a day ahead for best results. Serves | 6 to 8 | baked potatoes, skin on, cut into ½-inch cubes finely chopped red onion finely chopped celery finely minced parsley mayonnaise prepared horseradish freshly ground black pepper salt
| Preparation | In a large bowl, gently toss diced baked potatoes with onion, celery and parsley. In a different bowl, combine mayonnaise, horseradish, pepper and salt and stir to blend the dressing evenly. Pour the dressing over the potatoes and gently turn with a spatula. Take care not to overmix.
MEET: Horseradish Root Horseradish brings us closer to God. During Passover, for many Jews, it represents the bitterness of enslavement. Others experience a sacred moment after eating too much horseradish, when the insane pain rocketing through the brain becomes so unbearable that they plead to their God to make it go away. Eventually the tears subside, the fire dampens and their faith is once again restored.
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Written by Erik Jacobs
What is it?
How do I use it?
Fresh horseradish is: A) an incredibly pungent root
The uses for fresh horseradish most often revolve
in the mustard family of vegetables, which includes
around its prepared form. Grinding it fresh allows
turnips, kale, mustard greens and broccoli raab; B)
you to control the volatile oils that provide the
an anti-cancer compound; C) damned tasty; or D) all
intensity of spice. Make prepared horseradish at
of the above*. With a soil composition well-suited
home by processing the root with vinegar or water
to growing this intense veggie, Southern Illinois is
or a combination of the two liquids and a pinch of sea
home to nearly 85 percent of the world’s horseradish
salt. Add this prepared horseradish to sour cream
production. Who knew? Well, you would if you’ve
for a great accompaniment to a prime rib roast or a
attended the International Horseradish Festival, held
piquant counterpoint to smoked trout. It is essential
each year in Collinsville. Oh, and that green wasabi
in cocktail sauce for steamed shrimp and for that
paste that makes you screech like a banshee any time
eye-opening jolt in a great Bloody Mary.
you get a big dollop in your sushi? That’s most likely standard horseradish mixed with green food coloring.
* The correct answer, of course, is D.
to pick up more delicious recipes featuring horseradish root. Visit straubs.com for information on its four locations. MAY 2012
PHOTOGRAPHy by Jennifer Silverberg
2 lbs ½ cup ½ cup ½ cup 2 cups 4 Tbsp 1 Tbsp 1 tsp
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