- 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)
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.
- 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.)
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