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Horseradish. It's powerful stuff and most folks aren't on the fence about this ingredient. They either love it or they hate it. If you are a lover of the stuff, you know you've got to carefully pick and choose what you pair it with and how you do it too. For my taste, freshly-grated horseradish, prepared horseradish and horseradish cream, mustard or mayonnaise go best with beef and ham. Some folks like it with lamb, but, for me, that's pushing the envelope a tad to far.
My favorite way to enjoy horseradish is served with or on a good roast beef sandwich: anything from a deli-style roast-beef-on-rye to one piled high with mouth-watering hand-carved prime rib or sirloin served on the perfect roll with jus for dipping or drizzling. When it comes to a roast beef sandwich, I won't turn my nose up at any horseradish product you serve it with, as long as you serve me horseradish with it in some form. That said, if given a choice, I'll request horseradish mayonnaise. AND, if you ask me for a recommendation, I'll say, "Zakuson". While all brands of horseradish mayonnaise pale in comparison to freshly-grated horseradish and prepared horseradish products, Zakuson actually does pack enough of a wallop to open up your sinuses. I purchase it at our local Eastern European market, but, it's available on Amazon too.
When I order a roast beef sandwich in a deli or a resto, if it doesn't arrive with a side of potato salad, I'm ordering it a la carte. For me, potato salad belongs with a roast beef sandwich -- it's mandatory. If I'm serving you a roast beef sandwich in my kitchen, I'm going to be offering you potato salad: My horseradish-mayonnaise potato salad. I don't serve this potato salad with anything else, not even ham sandwiches (because I put Zakuson's horseradish mustard on those). This is strictly my roast-beef-eatin' potato salad recipe.
6 ingredients & 3 steps in 20 minutes. The heat's on the table!
2 pounds small, red potatoes
1/2 cup small diced red onion
1/2 cup small diced celery
1/2 teaspoon celery seed
1/2 teaspoon coarsely-ground black pepper
1/2-1 cup horseradish mayo
~ Step 1. Dice and place celery and onions in a bowl along with the celery seed and black pepper. Stir in 1/2 cup of the mayo.
~ Step 2. Place the potatoes, in a single layer on a large plate and microwave them until just cooked through. My microwave has a setting for baking potatoes by weight and for me, this takes 7 minutes. Remove the potatoes from oven and immediately slice them in half. This will stop the cooking process. Slice the halved potatoes into 1/4" thick semi-circles.
~ Step 3. Using a large rubber spatula, fold the potatoes into the mayonnaise mixture. Eat it now or cover and refrigerate for 2-3 hours. Before or after chilling, by the tablespoonful, stir in additional horseradish mayo until you get the creaminess or heat you desire. I add none. Best served the same day it's made or within 24 hours.
There's no doubt about it, this defines "dressed for success":
Special Equipment List: cutting board; chef's knife; large rubber spatula; plastic wrap
Cook's Note: The roast beef sandwich pictured today is my ~ Buffalo-Style Beef-on-a-Weck (Kummelweck Roll) ~ sandwich. In German, "kummel" is the word for "caraway" and "weck" means roll. It is indeed the caraway-seeded salt-crusted roll that gives this iconic sandwich its distinctive taste and its name. To get my recipe for roasting the top sirloin, making the jus, and, baking the rolls, click into Categories 2, 17 or 19.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2015)
Comments
I lived in East Aurora, NY many yeas ago and still crave the Beef on Wick. Thank you for helping fulfill my dream !!
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I lived in East Aurora, NY many yeas ago and still crave the Beef on Wick. Thank you for helping fulfill my dream !!
Posted by: Francis H Smiechowski | 01/19/2021 at 04:13 AM