Description
Creamy horseradish potato salad with Dijon, chives, and parsley. A tangy, make-ahead gluten free side ready in 45 minutes.
Ingredients
Scale
- 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