Ingredients
>
2 lb red and white new potatoes, unpeeled
>
3 tbsp grated fresh horseradish, divided
>
6 tbsp olive oil, divided
>
1/3 cup white wine vinegar
>
1 tbsp Dijon-style mustard
>
1/2 cup finely chopped red onion
>
2 tbsp lemon zest
>
2 tbsp chopped fresh parsley
>
1/8 tsp crushed red pepper flakes
Steps
1
Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F-350°F). Bring 4 cups water to boiling in a large saucepan. Add potatoes; cook 5-7 minutes. Drain, pat dry, and cut into rounds 1/4-inch thick. Brush with 2 tablespoons of the oil, and sprinkle with 2 tablespoons of the horseradish.
2
Grill potatoes 10-15 minutes or until browned and tender, turning occasionally. Spread on a wire rack to cool slightly. Transfer to a large mixing bowl.
3
Combine vinegar, remaining 4 tablespoons oil, mustard, onion, remaining 1 tablespoon horseradish, lemon zest, parsley and red pepper flakes in a small bowl. Add to potatoes, stirring well. Serve warm or chilled.
