In all the years Steve and I lived in Atlanta, I could count the number of potlucks we attended on one hand. Here at Serenbe, we have at least one a month. I recently wrote about the vegan lima bean salad I made for a “welcome home” potluck. And here I am again with another potluck post about creamy horseradish potato salad.

No one is bringing three bean salads to Serenbe potlucks. Our residents usually use it as an opportunity to experiment with a new ingredient or something they’ve gotten from the Serenbe Farms CSA. And they’re not slapping some of that horrible ambrosia in Tupperware and setting it on the table, either. Very often these dishes are artistic creations with an eye towards both palate and presentation.

I have a thing about the kind of serving utensils I use—they have to be as pretty as the plate. Plastic serving pieces never see the light of day in my house. If it’s just Steve and I, fine. But when company comes I break out my collection of wooden and silver spoons.

I used one of my wooden serving bowls and a wooden spoon for the creamy horseradish potato salad I took to a recent AIR Serenbe event welcoming jazz pianist, vocalist and songwriter Laila Biali. This recipe is completely devoid of eggs, pickles and all the other things that ruin a good potato salad.

At the event, a woman sat down beside me and said, “You know, the best thing over there is the potato salad.” I just laughed because she had no idea I brought it. You know you’ve got a good recipe when you arrive with a full bowl and leave carrying an empty one, with a pretty wooden spoon clattering around in the bottom.

Creamy Horseradish Potato Salad

Makes 6 servings

• ½ cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons bottled white horseradish (not dry)
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1/3 cup chopped fresh chives
• 3 pounds boiling potatoes (about 2 inches)

Boil potatoes until done, cool them to room temperature and quarter them. Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat.