Creamy Horseradish Potato Salad

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 10

Cooling: 1

Total Time: 1 25

Servings:

Calories: 252kcal

Author: Kris Longwell

Creamy Horseradish Potato Salad is such a wonderful twist on the classic potato salad. Even people who aren't big fans of horseradish enjoy this salad. If you want to bump up the horseradish flavor, then increase the quantity to 3 tbsp. Dress the salad within an hour of serving.

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Ingredients

3 lbs yellow potatoes or gold, or white, cubed
1 shallot finely chopped
2 stalks celery finely chopped
6 strips bacon
¾ cup mayonnaise
½ cup sour cream
2 tablespoon prepared horseradish
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon Kosher salt
½ teaspoon black pepper
¼ cup chives snipped, for garnish

Instructions

Preheat oven to 350°F and bring a pot of water to a rolling boil.
Place the shallots and celery in the bottom of a large heat-proof bowl.
Add the potatoes to the water and return to a boil. Stir occasionally and let them boil until soft enough to be just pierced by a sharp knife, usually about 6 to 8 minutes. Immediately drain and transfer the hot potatoes over the shallot and celery. Set aside until completely cooled, at least 1 hour.
Meanwhile, wrap a baking sheet in foil and place the bacon strips on it. Place in the oven and bake until crisp, about 15 minutes. Drain on paper towels and then roughly chop. Set aside.
Make the dressing by whisking together in a small bowl the mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper.
Within an hour of serving, gently stir the dressing into the potatoes. Fold in half of the bacon. Top with the remaining bacon and snipped chives. Leave at room temperature until ready to serve.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. Thank you!

Be sure to monitor the potatoes while they are cooking. You don't want to overcook them or undercooked them. When you think they are ready, use a spoon to remove one or two. Test with a sharp knife. It should pierce it easily, but still have a little resistance. The best way to test is to pop one in your mouth (be careful, it will be hot!).

You can cook the potatoes up to 4 hours in advance. Don't dress the salad until within 1 hour of serving.

Leftovers will keep in the fridge for up to 5 days.

Nutrition