Potato Salad with Horseradish
Published Jun 24, 2025
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
Potato Salad with Horseradish is a zippy twist on classic potato salad. Creamy yet bold, this salad gets an extra kick from tangy Dijon mustard and horseradish. It’s the ideal side dish for grilled meats, picnics, or any warm-weather gathering where you want to impress with something a little unexpected!
Why This Recipe is a Keeper!
I love the classic American-style potato salad with mayonnaise, hard-cooked eggs and the top sprinkled with paprika, which is like my mother used to make. But, sometimes you have to change things up!
This salad came about one day when I had a craving for classic potato salad, but we didn’t have some ingredients on hand, like eggs. I pulled this together with what I had on hand at the time. The Fresh Market was looking for content for a cookbook they were doing and they liked this potato salad so much, they published it in one of their cookbooks.
This Potato Salad with Horseradish Dressing recipe is:
- A zesty twist on tradition! Horseradish gives it bold flavor that sets it apart from classic potato salad.
- Easy yet packs a flavor punch!
- Pantry-friendly! Simple ingredients with big flavor! Nothing fancy, just things you may already have on hand.
- Make-ahead friendly! It can be made a day ahead of time and refrigerated.
I’ve since added eggs because I love them in potato salad. It’s now my “signature” potato salad that a friend proclaimed, “The Best Potato Salad Ever.” I hope you’ll agree.
How to Make potato salad with horseradish:
Recipe Ingredients:
Here’s everything you’ll need to make this horseradish potato salad recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Russet Potatoes: I like Russet potatoes for most potato salads, but red or Yukon gold potatoes can be used. If using Russets, it’s important not to overcook the potatoes because they will fall apart.
- Artichokes: Along with potatoes and horseradish pairing well, the earthiness of potatoes and artichokes also work well together. You can use canned or frozen artichokes. If using canned, drain and squeeze excess liquid before chopping. Frozen artichokes will also have excess liquid, but they don’t need to be squeezed because they’re not packed in water. Drain on paper towels and pat dry, look for any tough leaves, and then chop.
- Mayonnaise: We love Duke’s or Hellmann’s. However, use your favorite.
- Horseradish: Look for “prepared” horseradish, which generally contains horseradish, vinegar, and salt.
- Dijon Mustard: Use a good-quality Dijon mustard—some can be harsh and acrid. Grey Poupon is a reliable, widely available choice with authentic roots in Dijon, France. Maille is also excellent, but more expensive.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Whisk together dressing ingredients. Season to taste with salt and black pepper. Refrigerate while making the rest of the salad.
- Place potatoes in a large pot of generously (1-2 tablespoons) salted cold water to cover and bring to a boil. Lower heat to medium and cook potatoes until you can pierce with a paring knife–approximately 15 minutes. Be careful not to overcook.
- Drain and spread out onto a chilled 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, onion, and parsley.
- Gently toss together.
- Pour dressing over the potatoes and vegetables, add all but 1/2 cup of the egg (approximately 1 egg).
- Gently stir until combined. Transfer to a serving bowl. Garnish with the remaining chopped egg and chopped fresh parsley.
Chef Tips and Tricks:
- 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.
- Place a rimmed baking sheet in the freezer while the potatoes are boiling. Then, drain the potatoes and spread them out on the chilled baking sheet to cool quickly. 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.
Recipe FAQs:
Yes, you can make it one day ahead of time. Refrigerate until ready to serve.
Potato salad is highly perishable, not because of the mayonnaise, but because bacteria thrive on potatoes and eggs. At gatherings, don’t let it sit out for more than two hours if the temperature is below 90°F, or more than one hour if it’s hotter. To be safe, always keep it chilled on ice, regardless of the weather.
Serve with:
- Grilled Marinated Skirt Steak with Peperonata
- Baked Cajun Chicken Drumsticks
- Chicken Sloppy Joes
- Baked BBQ Chicken Thighs
More great POTATO SALAD recipes you’ll love!
- Creamy Potato Salad
- French Potato Salad
- Potato Green Bean Salad with Olives and Feta Cheese
- Recipe for German Potato Salad
Get all my salad recipes at Side Salad Recipes – From A Chef’s Kitchen.
Potato Salad with Horseradish Dressing
Equipment
Ingredients
Dressing
- 1 jar (16-ounce) mayonnaise, (2 cups)
- 1/2 cup Dijon mustard
- 1/2 cup prepared horseradish
- Salt and freshly ground black pepper, to taste
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, (thick outer stalks) chopped (1 cup)
- 1 large red bell pepper, chopped (1 cup)
- 1 small red onion, finely chopped (1 cup)
- 5 large eggs, hard-boiled, peeled and coarsely chopped (set aside approximately 1/4 cup for garnish)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
Dressing
- Whisk together dressing ingredients. Season to taste with salt and black pepper. Refrigerate while making the rest of the salad.
Salad
- Place potatoes in a large pot of generously (1-2 tablespoons) salted cold water to cover and bring to a boil. Lower heat to medium and cook potatoes until you can pierce with a paring knife–approximately 15 minutes. Be careful not to overcook.
- 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, onion, and parsley. Gently toss together.
- Pour dressing over the potatoes and vegetables, add all but 1/2 cup of the egg (approximately 1 egg), and gently stir until combined. Transfer to a serving bowl. Garnish with the remaining chopped egg and chopped fresh parsley.
Notes
- Red or Yukon gold potatoes can be used in place of Russets.
- When boiling potatoes for any dish, always start with cold, generously salted water. A cold water start ensures the potatoes will cook evenly.
- After draining, spread them out on a chilled baking sheet to cool. When they’ve stopped steaming, place the sheet pan of potatoes in the refrigerator to cool completely.
- Potato salad can be made 1 day ahead of time. Refrigerate until needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
