This creamy horseradish potato salad is the ultimate side dish that adds a little zing to any meal. With new potatoes and a light, tangy dressing, it’s a dish that feels both fresh and satisfying.
Addresses common issues of bland flavor and uneven texture by using horseradish punch, crisp vegetables, bright dressing, and clear steps for reliable, tasty potato salad.
One time, I served this salad for a backyard BBQ, and it was such a hit! Sometimes, potato salads can end up too heavy or bland, but this one delivers an exciting kick that keeps everyone coming back for more. Plus, it’s super easy to whip up, even during those busy weeks when life gets chaotic.
What makes this recipe really stand out is its simplicity and fresh flavors. With just 25 minutes of prep time and 20 more minutes to cook, you can have this hearty salad ready in no time. Trust me, once you try it, you’ll wonder how you ever had a BBQ without it!
If you want to add some depth and warmth to a cozy meal, be sure to try my Garlic Mushroom Mac and Cheese next!
Table of contents
Why You Will Love This Recipe
- Zesty Kick , The horseradish adds a spirited touch that livens up the creamy base of this potato salad. It offers just the right amount of bite without overwhelming the palate.
- Fresh and Crunchy Elements , Including chives and radishes not only brings visual appeal but also delivers a delightful crunch and mild pepperiness that contrasts beautifully with the creaminess of the dressing.
- Long-Lasting Freshness , The buttermilk and vinegar in the dressing help the salad maintain its refreshing taste longer than standard recipes, making it great for leftovers or meal prep.
- Simple Ingredient Swaps , Feel free to adjust the herbs or even add diced vegetables for a personal touch, giving you plenty of options to customize this horseradish potato salad to suit your taste.
Creamy Horseradish Potato Salad
- Prep Time: 25 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Diet: Gluten Free
Description
Creamy horseradish potato salad with Dijon, chives, and parsley. A tangy, make-ahead gluten free side ready in 45 minutes.
Ingredients
- 2.2 pounds (1 kg) new potatoes, scrubbed
- 2 tablespoons (30 ml) chives, finely chopped
- 3 radishes, julienned or thinly sliced
- 3 tablespoons (45 ml) prepared horseradish
- 4 tablespoons (60 ml) mayonnaise
- 4 tablespoons (60 ml) buttermilk
- 11/2 teaspoon (5 ml) Dijon mustard
- 11/2 teaspoon (5 ml) apple cider vinegar
- 3/41/2 teaspoon (4.5 g) sea salt
- Freshly ground pepper, to taste
- 4 tablespoons (60 ml) parsley, chopped
Instructions
- Step 1: Cook Potatoes Properly: Place scrubbed potatoes in a large pot and cover with cold water, seasoning generously with salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until potatoes are tender and easily pierced with a knife.
- Step 2: Peel While Warm: Once drained, peel the warm potatoes using a paring knife. Handling them while warm makes removal easier, as the skins will slip off more readily, ensuring you do not lose any precious potato flesh.
- Step 3: Cut for Salad: Slice or quarter the peeled potatoes and move them to a large serving bowl. Cutting them while warm allows the flavors of the dressing to absorb better, giving a delightful taste in every bite.
- Step 4: Prepare Dressing Smoothly: In a separate small bowl, whisk together the prepared horseradish, mayonnaise, buttermilk, mustard, vinegar, salt, and pepper until well blended. Getting a smooth consistency ensures each dollop of dressing perfectly coats the potatoes without any clumps.
- Step 5: Dress with Care: Pour half of the dressing over the warm potatoes and gently toss to coat. The warmth of the potatoes helps the dressing stick nicely, ensuring no flavor goes to waste.
- Step 6: Cool and Finish: Let the potatoes sit for about 10 minutes to allow them to cool slightly before adding the rest of the dressing. This step is crucial as it prevents the salad from becoming overly soggy and helps maintain the bite of the potatoes.
Notes
- Storage Tips Store leftover horseradish potato salad in an airtight container and consume within 3 days for best quality.
- Expert Tips If potatoes are too soft after cooking, reduce simmering time by 2-5 minutes, checking tenderness around the 15-minute mark for al dente texture.
- Expert Tips When peeling warm potatoes proves difficult, try using a cloth to gently rub off the skins, simplifying the process without altering texture.
- Expert Tips If the potato salad appears too dry, gradually mix in 1 tablespoon of buttermilk until the desired creaminess is achieved for better consistency.
- Expert Tips For a sharper taste, add an extra1/2 teaspoon of prepared horseradish after mixing, adjusting to your preference before serving.
- Reheating Instructions Not applicable – Serve chilled or at room temperature.
- Serving Suggestions Pair this creamy horseradish potato salad with grilled meats or serve it as part of a buffet during gatherings. Consider serving it alongside sandwiches or at BBQs for a refreshing side.
- Recipe Variations For a flavor twist, substitute fresh dill for chives or add crisp celery for extra crunch. You can also mix in different vegetables like bell peppers or cucumbers for variety.
- Ingredient Notes When choosing potatoes, opt for Yukon Gold for their creamy texture as they hold their shape well. For horseradish, select prepared horseradish in a jar without added sugars for a cleaner taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Potatoes: Go for Yukon Gold for their creamy texture. They hold up well and don’t get mushy in the salad.
- Horseradish: Choose prepared horseradish in a jar. It packs a punch and adds that signature kick. Look for ones without added sugars for a cleaner taste.
- Mayonnaise: A good quality mayonnaise brings creaminess to the salad. I recommend full-fat for the best texture, but light mayo works too if you prefer it.
- Green onions: Fresh green onions give a nice crunch and sharpness. Pick ones with bright green tops for freshness. Slice them thin for even flavor distribution.
- Celery: Use crisp celery for texture and a refreshing crunch. Look for firm stalks with no soft spots to ensure they add the right bite to the salad.
- Fresh dill: Fresh dill elevates the flavor profile. Make sure it looks vibrant and fragrant. Dried dill can be used, but fresh really shines here!
- Potatoes: Go for Yukon Gold for their creamy texture. They hold up well and don’t get mushy in the salad.
- Horseradish: Choose prepared horseradish in a jar. It packs a punch and adds that signature kick. Look for ones without added sugars for a cleaner taste.
- Mayonnaise: A good quality mayonnaise brings creaminess to the salad. I recommend full-fat for the best texture, but light mayo works too if you prefer it.
- Green onions: Fresh green onions give a nice crunch and sharpness. Pick ones with bright green tops for freshness. Slice them thin for even flavor distribution.
- Celery: Use crisp celery for texture and a refreshing crunch. Look for firm stalks with no soft spots to ensure they add the right bite to the salad.
- Fresh dill: Fresh dill elevates the flavor profile. Make sure it looks vibrant and fragrant. Dried dill can be used, but fresh really shines here!
Recipe Tips
- If potatoes are too soft after cooking, reduce simmering time by 2-5 minutes, checking tenderness around the 15-minute mark for al dente texture.
- When peeling warm potatoes proves difficult, try using a cloth to gently rub off the skins, simplifying the process without altering texture.
- If the potato salad appears too dry, gradually mix in 1 tablespoon of buttermilk until the desired creaminess is achieved for better consistency.
- For a sharper taste, add an extra teaspoon of prepared horseradish after mixing, adjusting to your preference before serving.
- If you want to keep it fresh longer, store leftover horseradish potato salad in an airtight container and consume within 3 days for best quality.
Serving Suggestions
Serve alongside grilled chicken or beef, adding a fresh green salad or roasted asparagus for color. Pair with gluten-free dinner rolls or a crusty baguette to complement the horseradish potato salad.
Add to a picnic spread or as a side for summer barbecues. Use this salad in a wrap with turkey or ham, or as a side for sandwiches.
Top with a drizzle of olive oil and a sprinkle of fresh chives. A dollop of sour cream or yogurt can add creaminess and tang to the dish.
Recipe variations
- You can use Yukon Gold or red potatoes for a different texture and flavor in your horseradish potato salad.
- Add 1 tablespoon of garlic powder and 1/2 teaspoon of smoked paprika to the dressing for an extra layer of flavor.
- Either fresh dill or tarragon can be used in place of chives for a different herbal touch.
- If you’re serving a larger group, consider doubling the recipe to serve 8, maintaining the same cooking instructions.
Save This Recipe!
How to Store?
To keep your horseradish potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours. Avoid direct sunlight to maintain freshness.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Keep it sealed to prevent odors from affecting the salad.
Freezing: Transfer to a freezer-safe container, ensuring the salad is sealed completely. Freeze for up to 2 months. Thaw in the refrigerator overnight prior to serving.
Other Recipes You’ll Love
If you enjoyed this horseradish potato salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
