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Creamy Horseradish Potato Salad

Creamy horseradish potato salad with a tangy, spicy kick and a smooth sour cream dressing. Cubed red potatoes are boiled until tender, tossed with fresh chives and parsley, then chilled for bold flavor.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed
Creamy dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 3 tbsp prepared horseradish
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 0.25 salt to taste
  • 0.25 pepper to taste
Fresh herbs
  • 0.25 cup fresh chives chopped
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 pot

Method
 

Boil and cool potatoes
  1. Bring a pot of water to a boil, add the cubed red potatoes, and cook until fork-tender, about 15–20 minutes, with a visible soft center.
  2. Drain the potatoes and cool them until no longer steaming, about 10–15 minutes, so the cubes look dry on the surface.
Make the horseradish dressing
  1. In a bowl, whisk together sour cream, mayonnaise, prepared horseradish, Dijon mustard, white wine vinegar, salt, and pepper until smooth, about 1–2 minutes, until the dressing turns uniformly creamy.
Assemble and chill
  1. Add the cooled potatoes, chopped chives, and chopped parsley to a bowl and toss gently until the herbs are evenly distributed, with bright green flecks throughout.
  2. Pour the dressing over the potato mixture and toss well until every cube is coated, with a glossy creamy white layer.
  3. Cover and refrigerate for 2 hours before serving, until the salad feels cold and the coating thickens slightly.

Notes

For the best texture, cool the potatoes until just warm-to-cool so the dressing coats without turning watery; chill time helps the flavors meld. Store covered in the refrigerator for up to 4 days; freeze is not recommended. If you want a lighter option, use light sour cream or a Greek-yogurt blend in place of sour cream for a tangier, lower-fat dressing.