Pickled Potato Salad with Horseradish and Dill
Bright, tangy, and packed with bold flavors, this Pickled Potato Salad with Horseradish and Dill reinvents the classic potato salad with a zesty twist. Tender baby potatoes are paired with quick-pickled red onions, crunchy dill pickles, and fresh celery for a delightful medley of textures. The creamy dressing, made with sour cream, mayonnaise, and a punch of prepared horseradish, delivers a rich yet vibrant kick, perfectly balanced by the fresh, aromatic dill. This make-ahead side dish is ideal for summer cookouts, potlucks, or any occasion that calls for a refreshing, no-fuss salad with gourmet appeal. Garnish with extra dill for a final touch of color and flavor!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 tablespoon Kosher salt
- 1 cup White vinegar
- 2 cups Water
- 2 tablespoons Granulated sugar
- 1 teaspoon Yellow mustard seeds
- 1 medium Red onion, thinly sliced
- 1 cup Dill pickles, chopped
- 1 quarter cup Fresh dill, chopped
- 0.5 cup Sour cream
- 0.5 cup Mayonnaise
- 2 tablespoons Prepared horseradish
- 0.5 teaspoons Black pepper, freshly ground
- 2 stalks Celery, diced
Instructions
Place the baby potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork-tender, about 15-20 minutes. Drain and let cool completely.
While the potatoes are cooling, prepare the quick-pickled red onions. In a small saucepan, combine the white vinegar, water, granulated sugar, mustard seeds, and a pinch of kosher salt. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove the saucepan from heat, add the thinly sliced red onion, and set aside to cool.
Once the potatoes are cool, cut them into quarters or halves, depending on their size, and transfer them to a large mixing bowl.
Drain the pickled red onions and add them to the bowl with the potatoes. Add the chopped dill pickles, fresh dill, and diced celery.
In a separate small bowl, whisk together the sour cream, mayonnaise, prepared horseradish, and black pepper. Adjust seasoning with extra salt or pepper if desired.
Pour the dressing over the potato mixture and gently toss to coat evenly. Be careful not to break up the potatoes too much.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled and garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 5495 mg | 239% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 44.5 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2542 mg | 54% | |
*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.
