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The Ultimate Horseradish Potato Salad Recipe

Creamy Horseradish Potato Salad

This zesty, creamy potato salad gets a kick from fresh horseradish and a tangy dressing. Perfect for picnics, BBQs, or a flavorful side dish any day of the week!
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Course: Side Dish
Cuisine: American
Keyword: Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 220kcal

Equipment

Medium Saucepan
Heatproof Bowl
Whisk

Ingredients

  • 2 lbs 900g Yukon Gold potatoes, cubed
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tbsp fresh grated horseradish or prepared
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • ¼ cup fresh dill chopped
  • 2 tbsp chives minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 hard-boiled eggs chopped (optional)

Instructions

  • Cook Potatoes: Boil potatoes in salted water until tender (10-12 mins). Drain and let cool slightly.
  • Make Dressing: Whisk mayo, sour cream, horseradish, mustard, vinegar, salt, and pepper in a large bowl. Stir in herbs.
  • Combine: Gently fold warm potatoes into dressing. Add eggs if using.
  • Chill: Refrigerate for at least 1 hour before serving.

Notes

  • Spice Level: Adjust horseradish to taste—start with 1 tbsp for mild heat.
  • Texture: For chunkier salad, leave skins on and cube potatoes larger.
  • Make Ahead: Best made 4-6 hours ahead for flavors to meld.
  • Add-Ins: Try crispy bacon, pickles, or celery for extra crunch.
  • Vegan Option: Use plant-based mayo and yogurt.
  • Bonus Upgrade: Stir in diced pickles or capers for extra tang!
(P.S. Leftovers make a killer sandwich spread.)

Nutrition

Serving: 150g | Calories: 220kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 400mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin C: 15mg | Calcium: 50mg | Iron: 1.2mg