We’ve gotten an abundance of potatoes from Everblossom this winter. One of my favorite ways to eat them is in potato salad. I know it’s mostly thought of as a summertime side, but with horseradish this has a kick that feels like a wintry – or maybe even early spring – version. How ever you like to make potato salad, consider leaving the peels on. It’s where the nutrition is.

2 pounds potatoes, cut into bite-sized 1-inch pieces, with peels on
1 tablespoon kosher salt for boiling water
4 celery stalks, chopped in small pieces
3/4 cups mayonnaise
1/2 cup horseradish sauce
1/2 tsp smoked paprika
salt & pepper to taste

Boil the potatoes in salted water until fork tender, about 20 minutes. Strain and add to large bowl with celery, mayo, horseradish sauce and paprika. Stir to combine. Add salt and fresh-ground pepper to taste.