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Horseradish Potato Salad

Horseradish Potato Salad
Yield:   8-10 servings
Cook Time:   About 20 minutes
Tips:   Any type of potato can be used with this recipe.
Suggestion:   Serve with sandwiches, barbequed meats, or a large variety of meals. Great for picnics.
Horseradish is a flavor that nicely compliments potatoes, adding a subtle but distinct "kick" that
truly enhances the potato salad experience. This Horseradish Potato Salad is a lively and welcomed change from traditional potato salad recipes, and beautifully accompanies a large variety of meals.

The photo above shows Horseradish Potato Salad made with Gold Yukon potatoes (also sometimes referred to as gold potatoes, golden potatoes or yellow potatoes), but you can use any type of potato you prefer. Gold Yukon potatoes have a thinner and more tender skin than Russet potatoes, and the potato pulp tends to be more moist than Russets, which makes then excellent for potato salads. The type of potato you choose is simply a matter of personal preference. No matter what potatoes you use for this salad, this potato salad will still produce vibrant and distinct flavor.



  • Salad
  • 2 1/2 lbs. potatoes
  • 4 eggs
  • 4 green onions, thinly sliced

  • Dressing
  • 3/4 cups mayonnaise
  • 3/4 cups sour cream
  • 1/3 cup prepared horseradish
  • 2 tablespoons fresh flat (Italian) parsley, chopped
  • salt and pepper to taste



Peel and cut potatoes into quarters. Place in a large pot and cover with enough cold water to bring to one inch above potatoes. Gently place eggs into pot with potatoes. Bring to a boil, then reduce heat to medium (or a temperature that produces a rolling but gentle boil). Continue to gently boil for about 10 minutes or just until potatoes can be smoothly pierced with a sharp knife. At this time, eggs should also be fully cooked. To test eggs, remove one with a spoon, and spin on flat surface. If the egg spins in circles fast, it is done. If it spins slowly, it needs another minute or two of cooking (though they most likely will be fully cooked).

Place eggs in a bowl of cold water to help cooling process. Pour potatoes into a colander to drain. Allow to cool enough to handle.

When potatoes are cool enough to handle, cut potatoes into bite-size chunks (whatever size you prefer). Place cut potatoes in a large mixing bowl. Peel eggs and mash them with a potato masher or cut into small pieces, then add to bowl of potatoes along with green onions. Toss gentle to evenly mix ingredients. Add dressing and toss again gently to thoroughly coat. Cover and place in refrigerator until cold.


In a small mixing bowl, combine mayonnaise, sour cream, prepared horseradish and parsley. Mix well until fully blended. Salt and pepper to taste.

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