This creamy horseradish potato salad is so full of flavour that it’s bound to become a summer favourite! I dare say that even naysayers of creamy potato salad will love this particular recipe. It’s made with prepared horseradish, buttermilk, mayo (not overloaded!), Dijon and a dash of apple cider vinegar. A simple dressing that takes a simple potato salad to next level deliciousness.
The base for this potato salad is prepared horseradish, followed by mayo as a base, which is then lightened up with buttermilk, a little Dijon and apple cider vinegar and fresh parsley. Together it gives the dressing a creamy, yet bright and light flavour. Half of the dressing is tossed with the potatoes while they are still warm, so that they an soak up some of the flavour and aroma, which meld together beautifully. Best potato salad ever!
How to adapt this horseradish potato salad recipe
As tasty as the original is, there are a few ways you could adapt this recipe to make it your own. Here are a few ideas:
- Use red skinned new potatoes and skip the peeling
- Trade chives out for fresh dill
- Add some chopped green onion
- For a little crunch, add some chopped celery stalk or thinly sliced snow peas
- Replace the buttermilk with a little Greek yogurt and perhaps a squeeze of lemon. Or skip the mayo and buttermilk and try sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
- Add a little bit of fresh garlic
- Top with a little smoked trout or char
- Serve with some boiled eggs and crispy fried bacon crumbles
Looking for other potato salad recipe ideas?
Try one of these favourites:
- Spanish Potato Salad (Patatas Aliñadas)
- Mediterranean Potato Salad with Mustard and Capers
- Easy Potato Salad Recipe (without Mayo)
- German Potato Salad with Cucumber
Creamy Horseradish Potato Salad
Ingredients
For the salad:
- 1 kg new potatoes, scrubbed clean (z.B. Annabelle or Sieglinde)
- 2 tablespoons finely chopped chives
- 3 radishes, julienned or thinly sliced
For the dressing:
- 3 tablespoons prepared horseradish (sold in a glass jar)
- 4 tablespoons mayonnaise
- 4 tablespoons buttermilk
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar (unfiltered)
- 3/4 teaspoon sea salt, or to taste
- freshly ground pepper, to taste
- 4 tablespoons chopped flat-leaf parsely
Method
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Place the potatoes in a large pot, and cover with generously-salted cold water. Bring to a boil, then reduce heat slightly and cook until the potatoes are easily pierced with a knife, 15- 20 minutes (depending on size).
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Drain and while still warm, use a paring knife to peel away the potato skins; discard. Cut the potatoes into slices or quarters, and transfer to a large serving bowl.
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Meanwhile, in a small bowl, mix together the dressing ingredients (horseradish, mayo, buttermilk, mustard, vinegar, salt and pepper) until well combined. Stir in the parsley and set aside.
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Add half of the dressing to the still warm potatoes and toss gently to coat. Let stand 10 minutes to further cool, then add the rest of the dressing, along with the radishes and half the chives. Toss gently to combine. Garnish with the remaining chives.
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Serve and enjoy!
Notes
- When preparing the potatoes, they should be cooked until the potato is slightly firm (al dente) near the center when pierced with a knife rather than mushy and skin breaking apart. They will continue cooking some minutes after before peeling them. The goal is to have tender potatoes that still hold their form when sliced or quartered.
- Red skinned potatoes can also be used for this recipe. Feel free to leave on the skins.
- It is important to dress the potatoes when they are still warm so that the potatoes can absorb some of the initial dressing and it’s flavours. It really helps the flavours ring true!
- Don't be afraid of the 3 tablespoons of horseradish. It's really does not dominate the overall flavour of the dressing, it’s actually what gives it its special flavour.
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