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Creamy Horseradish Potato Salad

Creamy horseradish potato salad with tender cubes and a tangy, peppery dressing. Chilled for 2 hours, it turns into a thick, creamy picnic-style side with a bright horseradish kick.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil at 212°F and cook the cubed red potatoes for 20 minutes, until tender when pierced. Drain well and let cool completely so the dressing stays creamy.
Make the tangy dressing
  1. In a bowl, mix sour cream, mayonnaise, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper until smooth and glossy with no streaks. Taste and adjust with more salt and pepper if needed (cooling is not required).
Assemble and chill
  1. Add the cooled potatoes, fresh chives, and fresh parsley to the bowl and toss to distribute the herbs. Fold gently so the potato cubes stay intact.
  2. Pour the dressing over the potato mixture and toss until every piece looks evenly coated and creamy. Scrape the bowl to catch any thick dressing on the sides.
  3. Refrigerate for 2 hours at 40°F before serving so the flavors meld and the salad firms up slightly. Cover tightly to prevent drying.

Notes

Pro tip: cool the boiled potatoes until they’re just room temperature before mixing—warm potatoes can thin the sour cream dressing. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the creamy dressing can separate. For a lighter option, use Greek yogurt in place of half the sour cream while keeping the mayonnaise amount the same.