**Horseradish Potato Salad: A Tangy Twist to the Classic Side Dish**
Potato salad, a beloved dish often served at picnics, barbecues, and potlucks, gets a delightful makeover with the addition of horseradish. This zesty root vegetable adds a sharp, piquant flavor that perfectly complements the creamy potatoes, creating a salad that is both refreshing and satisfying. Our collection of horseradish potato salad recipes offers a range of options to suit every taste, from classic preparations to unique variations that incorporate different ingredients and flavors. Whether you prefer a simple and traditional recipe or are looking for something more adventurous, you'll find the perfect horseradish potato salad recipe here.
HORSERADISH POTATO SALAD
A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.
Provided by jandeli
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
- Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g
HORSERADISH POTATO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes and 2 teaspoons salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain.
- Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve.
CREAMY HORSERADISH POTATO SALAD
Categories Salad Dairy Potato Side Fourth of July Picnic Vegetarian Graduation Backyard BBQ Horseradish Mayonnaise Chive Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat.
TANGY POTATO SALAD WITH HORSERADISH
Horseradish adds a special "kick" to this mouthwatering salad that Lesley Pew fixes at home in Lynn, Massachusetts for her family and friends. "It's creamy, crunchy and always popular," she promises. No one guesses that she lightens it up with low-fat sour cream and fat-free mayo!-Lesley Pew, Lynn, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery., In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
HORSERADISH-DILL POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
- Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
- Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.
DILLED LOBSTER, AVOCADO, AND POTATO SALAD WITH HORSERADISH DRESSING LIEBER
Steps:
- In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and, while still warm, cut into quarters. Transfer potatoes to a large bowl and cool.
- Finely chop onion. Halve, pit, and peel avocado and cut into 1/2-inch pieces. Chop enough dill leaves to measure 1/2 cup. Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
- In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad. Gently toss salad until combined well and season with salt and pepper. Chill salad, covered, at least 1 hour and up to 1 day.
POTATO SALAD WITH DILL, HORSERADISH & PICKLE
This is a food that goes with Summer. This is the only Potato Salad my wife will eat. The flavors are subtle and refreshing. Make the whole recipe,you'll eat this until it's gone.
Provided by 45 Carry Chef
Categories Potato
Time 40m
Yield 10-14 serving(s)
Number Of Ingredients 10
Steps:
- Slice the unpeeled potatoes into disks.
- Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
- Put them in a bowl while still hot and pour the ½ cup of vinaigrette or Italian salad dressing over them. The heat helps the potatoes to absorb the flavor of the dressing better.
- Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
- In another bowl, blend together the ½ cup of sour cream, the ½ cup of mayonnaise, the 2 teaspoons of horseradish, the 3 crumbled slices of bacon, the 3 tablespoons of pickle relish, the 3 chopped green onions, the 2 tablespoons of chopped dill and the salt and pepper to taste.
- Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.
PICKLED POTATO SALAD WITH HORSERADISH AND DILL
Make and share this Pickled Potato Salad With Horseradish and Dill recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
- In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
- Screamingly Good Food.
SALMON WITH POTATO SALAD AND HORSERADISH YOGURT
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
Provided by Chris Morocco
Categories Dinner Salmon Potato Salad Potato Salad Horseradish Yogurt Fish Seafood Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the potatoes and salmon:
- Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20-25 minutes.
- Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25-30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
- For the dressing:
- Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
- For the yogurt:
- Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
- For the herbs and assembly:
- As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
- Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you'd like to skip this step, we get it. Chop herbs instead.)
- Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.
HORSERADISH DILL POTATO SALAD
Categories Salad Microwave Potato Side Quick & Easy Horseradish Summer Dill Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, the yogurt, the mustard, the vinegar, the horseradish, the dill and salt and pepper to taste, add the carrot, the onion, and the potatoes, and toss the salad until it is combined well.
SLIGHTLY SPICY HORSERADISH POTATO SALAD
Yummy potato salad with horseradish mustard and a combination of yellow and red potatoes.
Provided by Elizabeth
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Boil until easily pierced with a fork, 7 to 10 minutes. Drain and run under cold water until potatoes stop steaming.
- Mix potatoes, garlic, salt, and pepper together in a bowl. Add mayonnaise, mustard, and pickle juice; mix well. Add eggs, pickles, and celery. Mix well.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.9 g, Cholesterol 86 mg, Fat 10.9 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 442.5 mg, Sugar 2.8 g
SOUR CREAM & HORSERADISH POTATO SALAD
I keep this recipe in a bunch of my favorite hand-written recipes. It says it came from the Better Homes and Gardens Cookbook, although I can't find it there now. In any event, this is the only way I fix potato salad. It has a more tangy flavor than most potato salads (even with no pickles!) and it's wonderful when served with anything barbequed. Cook time is cooking and chilling time.
Provided by Kendra
Categories Potato
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes in skins until barely tender, about 30- 45 minutes.
- Drain water, pour cold water over potatoes, and let stand until cool enough to handle.
- Peel and slice potatoes (you should have approx 6 cups).
- Pour italian salad dressing over potatoes and chill at least 2 hours.
- Do not drain salad dressing from potatoes.
- Add celery and onion to potatoes.
- Chop egg whites and add to potatoes.
- Mix mashed egg yolks with mayonnaise, sour cream, mustard, horseradish, salt and pepper.
- Pour dressing over potatoes, stir, and chill at least 2 additional hours before serving.
Nutrition Facts : Calories 481.9, Fat 20, SaturatedFat 4.9, Cholesterol 120, Sodium 530.1, Carbohydrate 67.3, Fiber 7.5, Sugar 6.6, Protein 10.6
SKIRT STEAK AND HORSERADISH POTATO SALAD
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Provided by Bon Appétit Test Kitchen
Categories Beef Potato Vegetable Fourth of July Picnic Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Lunch Horseradish Meat Steak Root Vegetable Tailgating Family Reunion Party Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
- Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.
Tips:
- Select the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Boil the potatoes until tender but not mushy: Overcooked potatoes will become too soft and break apart when mixed with the other ingredients.
- Cool the potatoes completely before assembling the salad: This will help prevent the potato salad from becoming watery.
- Use a light hand when mixing the potato salad: Over-mixing will break up the potatoes and make the salad mushy.
- Taste the potato salad and adjust the seasonings as needed: You may want to add more horseradish, salt, or pepper to taste.
- Serve the potato salad chilled: This will allow the flavors to meld and develop.
Conclusion:
This horseradish potato salad is a delicious and refreshing side dish that is perfect for picnics, potlucks, and summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its tangy, creamy, and slightly spicy flavor, this potato salad is sure to be a hit with everyone who tries it. So next time you are looking for a new potato salad recipe, give this horseradish potato salad a try. You won't be disappointed!
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