It uses fresh horseradish but if you can't find that, you can use the jars of horseradish but the fresh is best. Don't be put off by the strong aroma as you grate it - use the full inch - the dish can take it! It's not too hot.
Approximately 2lbs red, white and blue small potatoes
15 - 20 cherry tomatoes, halved
2 cups sugar snap peas, halved lengthwise to reveal the peas
1 large handful of chopped dill
1 inch fresh horseradish, grated
2-3 tbsp apple cider vinegar
2 tbsp walnut or nut butter of your choice
If the potatoes are large, cut into small piece. Place in a saucepan and cover with hot or cold water. Bring to the boil and simmer for 15 - 20 minutes. Test with a small sharp knife - they hold fall off the knife when they are cooked sufficiently. Drain and set aside to cool.
Combine the tomatoes, peas and dill in a large salad bowl. Whisk together the dressing ingredients. When the potatoes have cooled. Add them to the salad bowl and pour over the dressing. Toss to coat.
This is a great prepare ahead salad as it doesn't have wilting greens in it. Its even good the next day.
Have a rainbow colored 4th July in the foods that you eat!