Potato Salad with Dill Horseradish Pickle
Creamy, tangy, and bursting with fresh flavors, this Potato Salad with Dill Horseradish Pickle is the perfect upgrade to your classic picnic side dish. Yukon gold potatoes create a buttery base, while the bold combination of zesty horseradish, tangy dill pickles, and Dijon mustard infuses every bite with a punch of flavor. Fresh dill and green onions add herbaceous brightness, and a creamy dressing of mayonnaise and sour cream ensures a luscious, velvety texture. For an optional protein boost, fold in chopped hard-boiled eggs. Simple to prepare and packed with character, this chilled potato salad is a crowd-pleasing choice for barbecue gatherings, potlucks, or any time you crave savory comfort.
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Recipe Information
Ingredients
- 2 lbs Yukon gold potatoes
- 2 tsp Salt
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tbsp Prepared horseradish
- 0.5 cup Dill pickles (finely chopped)
- 3 tbsp Fresh dill (chopped)
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 0.5 tsp Black pepper
- 2 stalks Green onions (sliced)
- 2 whole Hard-boiled eggs, chopped (optional)
Instructions
Wash and peel the Yukon gold potatoes. Cut them into 1-inch cubes to ensure even cooking.
Place the potato cubes in a large pot and fill with enough water to cover them by about 1 inch. Add 1 teaspoon of salt.
Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 12-15 minutes or until they are fork-tender but not falling apart.
Drain the potatoes and let them cool completely. Spread them on a baking sheet to speed up cooling if necessary.
While the potatoes cool, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, horseradish, Dijon mustard, apple cider vinegar, and 1 teaspoon of salt. Stir until smooth.
Gently fold the cooled potatoes into the dressing, ensuring they are evenly coated without breaking them apart.
Add the chopped pickles, fresh dill, green onions, and black pepper to the bowl. If using chopped hard-boiled eggs, add them at this stage.
Taste the salad and adjust seasoning if needed. Add more salt, pepper, or horseradish to taste.
Chill the salad in the refrigerator for at least 1 hour to allow flavors to meld, though longer is better.
Serve the potato salad cold, garnished with an extra sprinkle of dill or green onions, if desired.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 6936 mg | 302% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 16.4 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 304 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4162 mg | 89% | |
*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.
