Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

Ingredients
2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!


Really Easy Pan Potatoes

Want to cook potatoes super fast? It's easy.

Cut them small. Really small. 1/4 inch chunks.

Heat a large skillet over fairly high heat. Lube with some canola oil. Add potatoes. Salt generously. Stir to coat the spuds in the oil. Cover and let cook for about 10 minutes. Watch carefully. Times may vary.

Remove cover. Stir. Continue cooking with lid off for another 5-7 minutes. Stirring occasional. Try to brown them as evenly as possible.

Test one of the largest pieces. When it's tender remove all from the heat.

Season with additional salt and some fresh ground pepper.