Horseradish Mustard Potato Salad
Elevate your next picnic or potluck with this zesty Horseradish Mustard Potato Salad, a bold twist on the classic side dish. Made with tender Yukon Gold potatoes, this recipe boasts a creamy dressing featuring tangy Dijon mustard, a kick of horseradish, and a touch of honey for balanced sweetness. Fresh ingredients like crisp celery, red onion, and parsley add crunch and vibrant flavor, while the optional addition of chopped hard-boiled eggs lends extra heartiness. Perfectly seasoned with apple cider vinegar and black pepper, this potato salad is easy to prepare and shines as a make-ahead dish, thanks to its hour-long chill time that allows the flavors to fully meld. Whether served at a summer barbecue or a holiday spread, this satisfying recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 0.5 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1.5 tablespoons Prepared horseradish
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 2 stalks Celery, finely chopped
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Black pepper
- 2 pieces Hard-boiled eggs, chopped (optional)
Instructions
Wash and peel the potatoes if desired. Cut them into bite-sized chunks, roughly 1-inch pieces.
Place the potato chunks in a large pot and add enough cold water to cover them. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 12-15 minutes.
While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together mayonnaise, Dijon mustard, horseradish, apple cider vinegar, and honey until smooth.
Once the potatoes are cooked, drain in a colander and allow them to cool slightly, about 10 minutes. Spread them out on a baking sheet to speed up cooling if needed.
In a large mixing bowl, combine the cooled potatoes, celery, red onion, and parsley. If using, add the chopped hard-boiled eggs.
Pour the prepared dressing over the potato mixture. Gently toss until everything is evenly coated.
Season with black pepper to taste, and adjust salt if necessary.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 19.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 243 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4317 mg | 92% | |
*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.
