Creamy Horseradish Potato Salad
Elevate your next potluck or picnic with this Creamy Horseradish Potato Salad—a bold twist on a classic favorite! Featuring tender red potatoes tossed in a tangy dressing of mayonnaise, sour cream, and zesty prepared horseradish, this recipe offers the perfect balance of creaminess and spice. Accents of Dijon mustard and apple cider vinegar add depth, while crunchy celery, red onion, and fresh parsley bring vibrant texture and flavor. Hard-boiled eggs take it to the next level, making it hearty enough for any occasion. Quick to prepare and even better after chilling, this crowd-pleasing side dish is a must-try for lovers of bold, flavorful potato salads. Perfect for barbecues, picnics, and holiday spreads!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery, finely diced
- 0.5 cups red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 units hard-boiled eggs, chopped
Instructions
Wash the red potatoes and cut them into bite-sized pieces, leaving the skin on for added texture.
Place the potatoes into a large pot and cover with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Cook the potatoes for 12–15 minutes, or until they are fork-tender. Be careful not to overcook, as you want the potatoes to hold their shape in the salad.
Drain the potatoes and transfer them to a large mixing bowl. Let them cool to room temperature.
In a separate smaller bowl, combine the mayonnaise, sour cream, prepared horseradish, Dijon mustard, and apple cider vinegar. Whisk until smooth and well incorporated.
Add the celery, red onion, and parsley to the cooled potatoes, then pour the dressing over the mixture.
Gently toss the potatoes to coat them evenly in the dressing. Be careful not to mash the potatoes as you mix.
Season the salad with salt and black pepper, adjusting to taste.
Fold in the chopped hard-boiled eggs, mixing gently to combine.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
Before serving, give the salad a final stir and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 30.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 408 mg | 31% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4390 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
