Go Back

Creamy Horseradish Potato Salad

Creamy horseradish potato salad with a tangy, spicy kick and a creamy sour-cream dressing. Boiled red potatoes get tossed with chives and parsley, then chilled for a rich, cohesive bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and herbs
  • 3 lb red potatoes
  • 0.25 cup fresh chives chopped
  • 0.25 cup fresh parsley chopped
  • 0.5 salt to taste
  • 0.5 black pepper to taste
Creamy horseradish dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 3 tbsp prepared horseradish
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil over high heat, then add the cubed red potatoes and boil until tender, about 15 to 20 minutes. Visual cue: a knife should slide in easily with little resistance.
  2. Drain the potatoes and spread them out to cool for a few minutes until they are no longer steaming. Visual cue: the surface looks dull rather than glossy with steam.
Make the creamy horseradish dressing
  1. In a mixing bowl, whisk together sour cream, mayonnaise, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper until smooth. Visual cue: the dressing turns creamy and evenly speckled with horseradish.
Assemble and chill
  1. Add the cooled potatoes to a bowl, then fold in the chopped chives and parsley. Visual cue: herbs are evenly distributed throughout the potatoes.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated. Visual cue: the salad looks creamy and cohesive, not dry at the bottom of the bowl.
  3. Cover and refrigerate the potato salad for 2 hours. Visual cue: the salad thickens slightly and the flavors look well blended.

Notes

Pro tip: cool the potatoes just until they stop steaming so the dressing clings without turning watery. Refrigerate in a covered container for up to 4 days; freezing is not recommended. For a lighter option, use plain Greek yogurt in place of half the sour cream and keep the rest unchanged.