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Creamy Horseradish Potato Salad

Creamy horseradish potato salad with a tangy, spicy kick and a silky sour cream dressing. Cubed potatoes are boiled until tender, tossed with herbs, then chilled so the flavors meld for a bold beef-friendly 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: 530
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed, for even tenderness.
Creamy dressing
  • 1 cup sour cream For the creamy base.
  • 0.5 cup mayonnaise Helps thicken and mellow the horseradish.
  • 3 tbsp prepared horseradish Use prepared for consistent heat.
  • 2 tbsp Dijon mustard Adds tangy bite.
  • 1 tbsp white wine vinegar Brightens the dressing.
  • 0.25 fresh chives Chopped; fold in for freshness and color.
  • 0.25 fresh parsley Chopped; fold in for herb flavor.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and cook the cubed red potatoes until tender, about 10–20 minutes. You should be able to pierce a cube with a fork easily.
  2. Drain the potatoes and cool them to room temperature before mixing. Spread them out briefly if needed so they don’t steam the dressing.
Make the creamy horseradish dressing
  1. In a bowl, whisk sour cream, mayonnaise, prepared horseradish, Dijon mustard, and white wine vinegar until smooth. Season with salt and pepper to taste.
Assemble and chill
  1. Combine the cooled potatoes with fresh chives and fresh parsley. Toss gently so the cubes stay intact.
  2. Pour the dressing over the potato mixture and toss well until everything is coated. Scrape the bottom of the bowl to distribute the dressing evenly.
  3. Cover and refrigerate for 2 hours before serving. Chill until the salad feels cold and the flavors taste more blended.

Notes

Pro tip: cool the potatoes fully before adding the dressing to keep it creamy instead of watery. Refrigerate leftovers in a sealed container up to 3–4 days; freeze is not recommended due to texture changes. For a lighter option, use light mayonnaise (or half mayo/half Greek yogurt) to reduce fat while keeping the tangy horseradish kick.