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Creamy Horseradish Potato Salad

Creamy horseradish potato salad with tender red potato cubes and a tangy dressing made from sour cream, mayo, Dijon, and prepared horseradish. Chilled for 2 hours so the flavors meld for a spicy potato side that pairs especially well with beef.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Dressing base
  • 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
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, add the cubed red potatoes, and boil until tender, 10-12 minutes. Visual cue: a fork should slide in and out with little resistance.
  2. Drain the potatoes and spread them out to cool for 5-10 minutes. Visual cue: they look matte rather than glossy and warm steam is no longer rising.
Make the tangy dressing
  1. In a mixing bowl, whisk together sour cream, mayonnaise, prepared horseradish, Dijon mustard, and white wine vinegar until smooth, 1-2 minutes. Visual cue: the mixture turns creamy and uniformly pale.
  2. Season the dressing with salt and pepper to taste and whisk again until evenly distributed. Visual cue: dark pepper specks are suspended throughout.
Combine and chill
  1. Combine the cooled potatoes with fresh chives and fresh parsley, tossing gently until herbs are evenly scattered. Visual cue: green flecks are visible across the potato cubes.
  2. Pour the dressing over the potato mixture and toss well until every piece is coated, 1-2 minutes. Visual cue: the salad looks creamy and thick rather than dry.
  3. Refrigerate the potato salad for 2 hours before serving. Visual cue: it firms slightly and looks cold and creamy when scooped.

Notes

For the best texture, cool the potatoes just enough that steam stops before dressing—hot potatoes can thin the sour cream mixture. Refrigerate leftovers in a sealed container for 3-4 days; freezing is not recommended due to texture changes. If you want a lighter option, use low-fat sour cream to reduce calories while keeping the tangy horseradish kick.