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Creamy Horseradish Potato Salad

Creamy horseradish potato salad with a tangy, spicy dressing and tender red potato cubes. Boiled potatoes get tossed with a sour-cream mayo mixture and fresh chives for a cool, creamy side.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Sour cream
  • 1 cup sour cream
Mayonnaise
  • 0.5 cup mayonnaise
Prepared horseradish
  • 3 tbsp prepared horseradish
Dijon mustard
  • 2 tbsp Dijon mustard
White wine vinegar
  • 1 tbsp white wine vinegar
Fresh chives
  • 0.25 cup fresh chives chopped
Fresh parsley
  • 0.25 cup fresh parsley chopped
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Boil cubed red potatoes until tender, 10-15 minutes, until a knife slides through easily (visual cue: cubes are fork-tender). Drain and spread on a sheet pan to cool 10 minutes before mixing.
Make the creamy horseradish dressing
  1. In a bowl, mix sour cream, mayonnaise, prepared horseradish, Dijon mustard, and white wine vinegar until smooth and creamy (visual cue: an even pale, tangy sauce).
  2. Season the dressing with salt and pepper to taste (visual cue: taste is balanced—tangy with a horseradish kick).
Assemble and chill
  1. Combine the cooled potatoes with chopped chives and chopped parsley (visual cue: green flecks are evenly distributed).
  2. Pour the dressing over the potato mixture and toss well, 1-2 minutes until every cube looks coated (visual cue: creamy white clings to the potatoes).
  3. Refrigerate for 2 hours (visual cue: salad firms up slightly and flavors meld).

Notes

For the best texture, cool the boiled potatoes until no longer steaming, then toss promptly so the dressing coats without turning watery. Refrigerate leftovers in a covered container for up to 4 days; freezing is not recommended because mayonnaise-based dressings can separate. For a lighter option, use low-fat sour cream and light mayonnaise while keeping the same horseradish and vinegar for the tangy punch.