Potato Artichoke 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!
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:
- Cool and Creamy Potato Salad
- French-Style Potato Salad
- Potato Green Bean Salad with Olives and Feta Cheese
Potato - Artichoke Salad with Horseradish Dressing
Equipment
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
- ½ cup Dijon mustard
- ½ cup prepared horseradish
- ¼ 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
Nutrition
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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