Whenever I’m asked to bring a side dish, I have a mini panic-attack. Why? I just don’t know. Maybe I feel like I don’t have enough good side dishes under my belt to know exactly what to bring. I also don’t want to bring anything too boring or expected. At the same time, I love going to a party where everyone brings a different dish and you get this wonderful variety of good stuff to try.
When I first saw this potato salad over at Sassy Radish, I was first shocked to realize that I’d never made this type of classic potato salad and then the addition of horseradish sounded insanely good to me. True to form, I made all kinds of changes to the ingredients and directions. I’m sure Olga’s potato salad is a thing of beauty, but like I’ve mentioned before, I have a rebellious compulsion to mess with these sort of things. Everyone at the pool party seemed to enjoy the salad and I will definitely be making this again. The kick from the horseradish and cool tang from the yogurt is a winning combination.
Recipe: Horseradish Potato Salad
Adapted from Sassy Radish
Serve 6-8 people
2 lbs. red potatoes, cut into 1″ chunks, unpeeled
6 smallish kosher dill pickles, chopped
1/2 large sweet onion (or red onion or bunch of scallions)
2 hard-boiled eggs, peeled and chopped roughly
1/2 unpeeled large cucumber, diced small, seeds removed
1/2 C. mayonnaise
1/4 C. plain Greek yogurt (or regular)
2 T. Dijon mustard
2 T. white wine vinegar
3 T. minced fresh dill
2 T. Italian parsley, chopped fine
2 T. horseradish (or to taste)
salt and pepper to taste
1. Place cut potatoes in a large pot and cover with cold, salted water. The water should be an inch or two above the potatoes. Bring to boil and cook for 15-20 minutes or until potatoes are soft and easily pierced with a fork, but not too soft. Drain and cool potatoes to room temperature.
2. When potatoes are room temperature or cold, place them in a large bowl and combine with the pickles, onion and eggs.
3. In a medium bowl, mix together mayonnaise, yogurt, mustard, vinegar, dill and horseradish. Pour dressing onto the salad and mix well to coat the potatoes and vegetables. Add a few grinds of fresh pepper and taste for salt and pepper. Add more if needed. You can mix the dressing in just before serving or mix the salad and refrigerate overnight.