Potato Salad with Horseradish Dressing

4.60 from 5 votes
1 hour
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Potato Salad with Horseradish Dressing is a zippy twist on potato salad!  Potatoes and horseradish are a match made in heaven and perfect together in this summer favorite!

Photo of Potato Artichoke Salad with Horseradish Dressing in glass bowl on red distressed surface.

The inspiration behind this recipe:

The Fresh Market is a grocery store where I l-o-v-e to shop!  Several years ago, they were celebrating their 25th anniversary.  As part of their celebration, they were gathering customer recipes for a special cookbook.

I had not yet begun doing my “Dinner for Two” column for the Memphis newspaper, The Commercial Appeal, or this blog, but I knew I loved developing recipes.

This Potato Artichoke Salad with Horseradish Dressing is one they accepted.

When it comes to potato salads, I’m a traditional mayo-based dressing kind of girl.  I love the classic American-style potato salad with hard-cooked eggs and the top sprinkled with paprika which is just like my mother used to make!

This salad came about one day when I had a craving for classic potato salad but we didn’t have some of the ingredients on hand–like eggs.  I pulled this together with what I had on hand at the time.

It’s now my “signature” potato salad that a friend proclaimed, “The Best Potato Salad Ever.”  I hope you’ll agree.

Tips for cooking potatoes for potato salad:

  • When boiling potatoes for any dish, always start with cold water.  A cold water start ensures the potatoes will cook evenly.
  • Generously salt the water and cut the potatoes into uniform 2-inch chunks.
  • I like to use Russet potatoes in potato salad.  However, if they’re overcooked, they fall apart so be sure to keep an eye on them.
  • Drain and then quickly (and carefully) spread them out on a baking sheet to cool.
  • If left in the pot or in a colander, the potatoes at the bottom will continue to cook.  Once they stop steaming, place them into the refrigerator to finish cooling and firm back up.
  • After they’re good and cold, cut into bite-sized pieces.

Have a wonderful Independence Day holiday!  Happy Birthday, America!  And be sure to make this Potato Artichoke Salad with Horseradish Dressing!

More great potato and summery salads:

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Potato Salad with Horseradish Dressing

4.60 from 5 votes

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By: Carol | From A Chef’s Kitchen
Potato Salad with Horseradish Dressing is a zippy twist on potato salad! Potatoes and horseradish are a match made in heaven!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Side Dishes – Salads
Cuisine American
Servings 8
Calories 252 kcal

Ingredients
  

Salad

  • 5 pounds potatoes - preferably Russet, peeled and cut into 2-inch chunks
  • Salt
  • 2 cans (14-ounce) artichoke quarters - drained, patted dry and coarsely chopped -OR- 1 (12-ounce) bag frozen artichoke hearts, thawed and patted dry, coarsely chopped
  • 3 stalks celery - chopped
  • 1 large red bell pepper - chopped
  • 1 small red onion - finely chopped

Dressing

  • 1 jar (16-ounce) mayonnaise
  • 1/2 cup Dijon mustard
  • 1/2 cup prepared horseradish
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper - to taste

Instructions
 

Salad

  • Place potatoes in a large pot of salted cold water to cover and bring to a boil. Lower heat to medium and cook potatoes until tender–approximately 15 minutes.
  • Drain and spread out onto a baking sheet to cool. When the potatoes stop steaming, place in the refrigerator to cool thoroughly.
  • Cut potatoes into bite-sized pieces. Add artichoke hearts, celery, red bell pepper and onion. Gently toss.

Dressing

  • In a separate bowl, whisk together dressing ingredients. Pour dressing over vegetables and gently stir until combined.

Notes

MAKE AHEAD:  Potato salad can be made 1 day ahead of time.  Refrigerate until needed.

Nutrition

Calories: 252kcal | Carbohydrates: 55g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 273mg | Potassium: 1365mg | Fiber: 8g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 90mg | Calcium: 65mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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