Description
This creamy Potato Salad with Horseradish offers a delightful twist on the classic dish. Packed with flavors and a hint of spice, it’s perfect for summer gatherings and potlucks.
Ingredients
2 pounds Yukon Gold potatoes, peeled and diced
1 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/2 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
1. Place the diced potatoes in a large pot, cover with water, and bring to a boil.
2. Cook for 10-15 minutes or until the potatoes are tender but firm. Drain and let cool.
3. In a large mixing bowl, combine the mayonnaise, horseradish, Dijon mustard, red onion, parsley, salt, and pepper.
4. Add the cooled potatoes to the bowl and gently mix until well coated.
5. Taste and adjust seasoning if necessary.
6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
You can substitute the horseradish with less or more depending on your spice preference. This salad can be made a day ahead and stored in the refrigerator.
- Prep Time: 15
- Cook Time: 15
- Category: Salads and Bowls
- Method: Boiling and Mixing
- Cuisine: American