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Categories:Viewed: 36 - Published at: 9 years ago
Ingredients
- 21/4 lba new potatoes, peeled and thinly sliced lengthwise
- 1 1/4 cups sour cream
- 1/4 cup lemon juice
- 2 tbsp prepared horseradish
- 2 tbsp coarsely chopped fresh tarragon
- 2 sticks celery, trimmed and thinly sliced
- 1 cup baby arugula leaves
Method
- Boil, steam or microwave potato until tender; drain.
- Meanwhile, combine sour cream, lemon juice, horseradish and tarragon in large bowl. Add celery and hot potato; toss gently to combine.
- Serve salad topped with arugula.
