This creamy horseradish potato salad is a delicious twist on the traditional potato salad. Simple, fresh and a great side dish for any meal or picnic. The horseradish doesn't overpower at all.
Course
Salad, Side Dish
Category
German
Prep Time25minutes
Cook Time20minutes
Total Time45minutes
Servings4
Calories322kcal
AutorElle
Ingredients
For the salad:
1kgnew potatoes,scrubbed clean (z.B. Annabelle or Sieglinde)
2tablespoonsfinely chopped chives
3radishes,julienned or thinly sliced
For the dressing:
3tablespoonsprepared horseradish(sold in a glass jar)
4tablespoonsmayonnaise
4tablespoonsbuttermilk
1teaspoonDijon mustard
1teaspoonapple cider vinegar(unfiltered)
3/4teaspoonsea salt,or to taste
freshly ground pepper,to taste
4tablespoonschopped flat-leaf parsely
Method
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).
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.
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.
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.
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.