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Creamy Horseradish Potato Salad

Creamy horseradish potato salad with tender cubes and a tangy, creamy dressing. Boiled potatoes are tossed with Dijon, vinegar, and lots of prepared horseradish for a spicy kick.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

red potatoes, cubed
  • 3 lb red potatoes Cubed before boiling.
sour cream
  • 1 cup sour cream
mayonnaise
  • 0.5 cup mayonnaise
prepared horseradish
  • 3 tbsp prepared horseradish Use prepared for consistent heat.
Dijon mustard
  • 2 tbsp Dijon mustard
white wine vinegar
  • 1 tbsp white wine vinegar
fresh chives, chopped
  • 0.25 cup fresh chives Chopped.
fresh parsley, chopped
  • 0.25 cup fresh parsley Chopped.
salt and pepper to taste
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven, add the cubed red potatoes, and boil until tender, about 10-15 minutes; the cubes should yield easily when pierced with a fork. Drain the potatoes and cool until warm not hot, about 10-15 minutes, with the surface looking dry.
Make the creamy horseradish dressing
  1. In a bowl, mix sour cream, mayonnaise, prepared horseradish, Dijon mustard, white wine vinegar, salt, and black pepper until smooth and creamy, about 1-2 minutes, until no streaks remain.
Assemble and chill
  1. Combine the cooled red potatoes with fresh chives and fresh parsley, tossing until evenly distributed and the herbs are visible throughout.
  2. Pour the dressing over the potato mixture and toss well, 1-2 minutes, until every cube looks lightly coated and the salad appears creamy.
  3. Refrigerate the potato salad for 2 hours before serving, covered, until the flavors meld and the dressing thickens slightly in appearance.

Notes

For the most even texture, boil potatoes until just tender and cool them until warm not hot so the dressing doesn’t thin. Store in the refrigerator for up to 4 days; freeze is not recommended because the creamy dressing can break. For a lighter option, use reduced-fat mayonnaise and replace half the sour cream with plain Greek yogurt for a tangy, lower-fat dressing.