Potato Salad with Horseradish Dressing
Potato Salad with Horseradish Dressing 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.
Servings: 10
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
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 235kcal | Carbohydrates: 44g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 249mg | Potassium: 1128mg | Fiber: 7g | Sugar: 4g | Vitamin A: 843IU | Vitamin C: 72mg | Calcium: 66mg | Iron: 3mg