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Creamy Horseradish Potato Salad

Creamy horseradish potato salad with tender red potatoes and a tangy, spicy dressing made from sour cream, mayo, prepared horseradish, Dijon, and vinegar. Chilled for 2 hours so the flavors meld, with lots of fresh chives and parsley in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Cubed for even cooking.
Creamy base
  • 1 cup sour cream
  • 0.5 cup mayonnaise
Horseradish dressing
  • 3 tbsp prepared horseradish Adjust for heat if desired.
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Fresh herbs
  • 0.25 cup fresh chives Chopped.
  • 0.25 cup fresh parsley Chopped.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil in a Dutch oven and cook the cubed red potatoes until tender, about 15–20 minutes. Visual cue: a knife slides in easily with little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool until warm or room temperature, about 10 minutes. Visual cue: steam reduces and the cubes look dry on the surface.
Make the creamy horseradish dressing
  1. In a mixing bowl, combine sour cream, mayonnaise, prepared horseradish, Dijon mustard, and white wine vinegar. Whisk until smooth and thick, 1–2 minutes.
  2. Season the dressing with salt and pepper to taste. Visual cue: the mixture looks evenly speckled and tastes balanced.
Assemble and chill
  1. Combine the cooled potatoes with chopped chives and chopped parsley in a large bowl. Visual cue: herbs are distributed throughout the potatoes.
  2. Pour the dressing over the potato mixture and toss well until every cube is coated. Visual cue: creamy white clings to the potatoes with a light sheen.
  3. Refrigerate the salad for 2 hours to chill and let flavors meld. Visual cue: it firms up slightly and looks more uniform and creamy.

Notes

For best texture, cool the potatoes fully enough that the dressing won’t thin out. Store covered in the refrigerator up to 3 days; freezing is not recommended because the creamy dressing can separate after thawing. For a lighter option, swap half the mayonnaise for Greek yogurt while keeping the sour cream amount the same.