Go Back

Creamy Horseradish Potato Salad

Creamy horseradish potato salad with a tangy, spicy dressing that clings to tender red potato cubes. Boiled potatoes are tossed with chives and parsley, then chilled for a bold, horseradish kick.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
Creamy dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 3 tbsp prepared horseradish
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 0.25 Salt to taste
  • 0.25 pepper to taste
Herbs
  • 0.25 cup fresh chives chopped
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Boil the red potatoes in a large pot of water until tender, about 15–20 minutes, until a knife slides in easily (visual cue: cubes break slightly at the edges).
  2. Drain the potatoes and cool them on a sheet pan until they’re room temperature, about 10–15 minutes (visual cue: surface looks dry, not steamy).
Make the horseradish dressing
  1. In a bowl, mix sour cream, mayonnaise, prepared horseradish, Dijon mustard, and white wine vinegar until smooth (visual cue: dressing turns creamy and evenly flecked with horseradish).
  2. Season the dressing with salt and pepper to taste (visual cue: mixture looks glossy and fully seasoned).
Assemble and chill
  1. Combine the cooled potatoes with fresh chives and fresh parsley in a large bowl (visual cue: herbs are evenly distributed).
  2. Pour the dressing over the potato mixture and toss well until every cube is coated (visual cue: salad looks creamy with no dry patches).
  3. Refrigerate for 2 hours before serving (visual cue: salad thickens slightly and tastes more cohesive).

Notes

For best texture, cool the boiled potatoes fully before mixing so the dressing doesn’t turn watery. Store covered in the refrigerator up to 4 days; freeze is not recommended since the creamy dressing can separate. Dietary swap: use Greek yogurt for part of the sour cream if you want a tangier, lighter dressing.