A northern European salad that is a great accompaniment to grilled sausages or cooked ham. It combines fall fruits and vegetables with a creamy dressing spiked with horseradish. If you cannot find a rutabaga—the thick-skinned yellow turnip also called a swede—substitute a couple of white turnips or a daikon radish.

　　

Ingredients

makes 4 servings

　　2 medium waxy potatoes, peeled and cut into 1/2-inch cubes

　　Salt and black pepper to taste

　　2 celery stalks, diced

　　2 carrots, grated

　　2 apples, preferably Granny Smith, peeled, cored, and grated

　　1 small rutabaga (about 1/2 pound), peeled and grated

　　1 tablespoon caraway seeds

　　One 3-inch piece fresh horseradish, peeled and grated, or 2 tablespoons prepared horseradish, or to taste

　　1/3 cup sour cream

　　1 tablespoon vinegar (if using fresh horseradish)

　　

Step 1

Put the potatoes in a saucepan with salted water to cover. Bring to a boil and simmer until tender, about 10 minutes; drain. (Meanwhile, prepare the other ingredients.)

　　

Step 2

Place all the vegetables and fruits in a large bowl; stir in the caraway seeds and a large pinch of salt and pepper.

　　

Step 3

Mix together the horseradish, sour cream, and, if necessary, vinegar. Pour over the salad and toss. Taste, adjust the seasoning, and serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.