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Cool and Creamy Potato Salad - Straight-on close-up shot of salad in white bowl

Cool and Creamy Potato Salad

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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!
Course Side Dishes - Salads
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 8
Calories 278


  • 1 bag (5-pound) Russet potatoes peeled and cubed
  • Salt
  • 3 stalks celery chopped
  • 1 bunch scallions including as much of the top as possible, chopped
  • 1 medium English cucumber peeled if desired, chopped
  • 4 hard-cooked eggs chopped
  • 1 heaping cup mayonnaise regular or light
  • ½ cup sour cream regular or light
  • 1 tablespoon prepared horseradish or to taste
  • 1 heaping tablespoon Dijon mustard or to taste
  • Freshly ground black pepper to taste
  • Chopped fresh parsley


  • Place peeled and cubed potatoes in a pot of cold, salted water.
  • Bring to a boil and cook 15-20 minutes or until potatoes can be easily pierced with a knife.
  • Drain and cool quickly such as on a cold sheet pan. Once cooled, transfer to a large bowl.
  • Add the celery, scallions, cucumber and eggs.
  • Combine mayonnaise, sour cream, horseradish and mustard in a small bowl and mix well. Season to taste with salt and black pepper.
  • Pour dressing over potatoes and gently toss dressing with potatoes and vegetables.
  • Add chopped parsley, reserving some for garnish. Chill until ready to serve.


MAKE AHEAD:  Can be made 1 day ahead of time.  Leave eggs and cucumber out.  Stir in before serving.


Serving: 1 | Calories: 278kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 59mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg