Potato Artichoke Salad with Horseradish Dressing is a zippy twist on potato salad! Potatoes and horseradish are a match made in heaven!
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.
The payoff for having a recipe accepted wasn’t huge–you would receive a $25 gift card and a free cookbook. That, however, was not what I was after when I submitted some of my recipes.
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.
By submitting some of my original recipes, I only wanted to see if they were good enough for publication. They ended up accepting five (count ’em five!) of my recipes! Busted a few buttons on that accomplishment!
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!
For more great potato salad and summer salad recipes, be sure to try my:
Greek Vegetable Salad with Marinated Feta Cheese
Greek Vegetable Salad with Marinated Feta Cheese is a fresh, crunchy twist on the classic Greek salad!
Potato Green Bean Salad with Olives and Feta Cheese
Potato Green Bean Salad with Olives and Feta Cheese is a lovely Greek-inspired twist on traditional potato salad!
Greek Orzo Pasta Salad
Greek Orzo Pasta Salad is full of fresh, crunchy vegetables and bright, summery flavors! It's the perfect crowd-pleasing salad to take to your summer get-together.
Whole Grain Pasta Salad with Cucumber Dressing Peas and Fresh Dill
Not your average pasta salad, cool and creamy Whole Grain Pasta Salad with Cucumber Dressing, Peas and Fresh Dill is one of our all-time summer favorites!
Mediterranean Farro Salad
Mediterranean Farro Salad with a light, lemony dressing, crunchy vegetables and feta cheese is light, refreshing and perfect year-round!
Caprese Pizza Pasta Salad
Caprese Pizza Pasta Salad is a cool and easy way to enjoy all the elements of pizza during summer without turning on your oven!
Yogurt Ranch Cucumber Salad
Yogurt Ranch Cucumber Salad is sure to become your new favorite cucumber salad! You'll love serving this twist on a classic until the end of this summer and look forward to serving again next summer!
Cool and Creamy Potato Salad
Cool and Creamy Potato Salad has all the classic potato salad ingredients such as hard-cooked eggs and a creamy mayonnaise dressing but it's kicked up with horseradish and the coolness of cucumber for an award-winning combination!
Helpful tools and equipment to make Potato Artichoke Salad with Horseradish Dressing (Affiliate Links):
Potato - Artichoke Salad with Horseradish Dressing
Potato Artichoke Salad with Horseradish Dressing is a zippy twist on potato salad! Potatoes and horseradish are a match made in heaven!
Ingredients
- POTATO SALAD:
- 1 (5-pound) bag Russet potatoes, 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 (16-ounce) jar 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
- POTATO 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.
Nutrition Information
Yield
8Amount Per Serving Calories 392 Total Fat 15g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 12g Cholesterol 7mg Sodium 2576mg Carbohydrates 59g Net Carbohydrates 0g Fiber 11g Sugar 13g Sugar Alcohols 0g Protein 10g
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