Horseradish Potato Salad Food

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HORSERADISH-DILL POTATO SALAD



Horseradish-Dill Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 14

3 pounds small red potatoes, quartered
Kosher salt
3 tablespoons apple cider vinegar
8 ounces sugar snap peas, trimmed
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons horseradish, drained
2 tablespoons whole-grain mustard
1/2 teaspoon grated lemon zest
Freshly ground pepper
2 stalks celery, thinly sliced
1/2 cup fresh dill, roughly chopped
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

Steps:

  • Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
  • Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
  • Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.

HORSERADISH POTATO SALAD



Horseradish Potato Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds white boiling potatoes, peeled and cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon celery salt
1/8 teaspoon cayenne
3 stalks celery, chopped, plus 1 tablespoon chopped leaves
1 large shallot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 hard-boiled eggs, chopped

Steps:

  • Put the potatoes and 2 teaspoons salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain.
  • Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve.

CREAMY HORSERADISH POTATO SALAD



Creamy Horseradish Potato Salad image

Categories     Salad     Dairy     Potato     Side     Fourth of July     Picnic     Vegetarian     Graduation     Backyard BBQ     Horseradish     Mayonnaise     Chive     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/3 cup sour cream
3 tablespoons bottled white horseradish (not drained)
1 tablespoon white-wine vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped fresh chives
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered

Steps:

  • Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat.

HORSERADISH POTATO SALAD



Horseradish Potato Salad image

A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.

Provided by jandeli

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 pounds red potatoes, scrubbed and cubed
¾ cup sour cream
½ cup mayonnaise
½ small red onion, chopped
1 rib celery, finely chopped
3 tablespoons white vinegar
2 tablespoons prepared horseradish
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 hard-cooked eggs, chopped
4 slices cooked bacon, crumbled

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
  • Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g

POTATO SALAD WITH HORSERADISH SAUCE



Potato Salad With Horseradish Sauce image

Make and share this Potato Salad With Horseradish Sauce recipe from Food.com.

Provided by Chef David Marional

Categories     Potato

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

3/4 lb red potatoes
3/4 lb idaho potato
3/4 lb yukon gold potato
3/4 lb sweet potato
1 cup nonfat yogurt
1/4 cup low-fat mayonnaise
4 teaspoons ground horseradish
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 celery ribs
1 medium green bell pepper
1 medium red onion

Steps:

  • Wash completely, then Microwave the potatoes by type on the "1 bake potato" cycle. Peel the sweet potato and cut into bite sized pieces then microwave on the "1 potato" setting(this may take more than 1 time through for each type of potato).
  • Cool all of the potatoes before you cut them into bite sized pieces(sweet potato already cut).
  • If your eyes water when you peel an onion, make the horseradish in a well ventilated area.(I reccomend an open area anyway) Peel the horseradish root, then chop into managable pieces, put into food processor and grind. After @2minutes add a 50-50 mixture of water and 5% white vinager in the food processor to stop the enzymatic process to stop the heat. The longer you wait, and the finer the grind, THE HOTTER IT GETS!
  • In a non-reactive bowl mix the yogurt, mayonnaise, horseradish, cider vinegar, mustard, salt & pepper. Cover and Refrigerate.
  • After the potatoes cool, cut them into bite sized pieces, cut into bite sized pieces the onions and bell peppers then add to the potatoes.
  • Fold in the yogurt mixture, and refrigerate the completed salad for at least 2 hours; up to 24 hours.

Nutrition Facts : Calories 221.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.8, Sodium 257.1, Carbohydrate 48.4, Fiber 5.8, Sugar 8.6, Protein 7

HORSERADISH MUSTARD POTATO SALAD



Horseradish Mustard Potato Salad image

My husband and I love strong flavors. I wanted to make potato salad and came up with this one. Utilize the horseradish to your own taste.

Provided by Elizabeita

Categories     Spicy

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

5 red potatoes
1/2 cup sweet onion, chopped
1/2 cup red pepper, diced
1/2 cup green pepper, diced
3 tablespoons horseradish mustard (I used Woebers brand.)
3/4 cup light mayonnaise
salt and pepper

Steps:

  • Cook the potatoes in boiling water till fork tender. Or use the baked potato feature on your microwave. Cool.
  • Dice potatoes to bite size.Put in large bowl.
  • Add the onions and peppers.
  • Mix in the horseradish mustard and the mayonnaise. Use more or less to your taste.
  • Salt and pepper to taste.

Nutrition Facts : Calories 179.5, Fat 7.6, SaturatedFat 1.2, Cholesterol 7.9, Sodium 188.1, Carbohydrate 25.1, Fiber 2.8, Sugar 3.3, Protein 2.9

CREAMY HORSERADISH POTATO SALAD



Creamy Horseradish Potato Salad image

This is a nice change from regular potato salad. Give it a couple of hours in the refrigerator for the flavors to meld.

Provided by Juenessa

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
1/3 cup sour cream
3 tablespoons bottled white horseradish (not drained)
1 tablespoon white wine vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped fresh chives
3 lbs boiling potatoes, cooled to room temperature (diced into 2-inch pieces)

Steps:

  • Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth.
  • Add chives and potatoes and stir to coat.
  • Refrigerate until ready to serve.
  • **Cook time does not include boiling the potatoes or cooling them to room temperature.

Nutrition Facts : Calories 308.7, Fat 9.5, SaturatedFat 2.7, Cholesterol 10.7, Sodium 469.5, Carbohydrate 52.7, Fiber 4.5, Sugar 4.6, Protein 5

POTATO SALAD WITH DILL, HORSERADISH & PICKLE



Potato Salad With Dill, Horseradish & Pickle image

This is a food that goes with Summer. This is the only Potato Salad my wife will eat. The flavors are subtle and refreshing. Make the whole recipe,you'll eat this until it's gone.

Provided by 45 Carry Chef

Categories     Potato

Time 40m

Yield 10-14 serving(s)

Number Of Ingredients 10

7 cups red potatoes, sliced into disks
1/2 cup vinaigrette or 1/2 cup Italian salad dressing
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons horseradish
3 slices bacon, cooked and crumbled
3 tablespoons sweet pickle relish
3 green onions, finely chopped
2 tablespoons fresh dill
1 teaspoon salt and pepper (to taste)

Steps:

  • Slice the unpeeled potatoes into disks.
  • Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
  • Put them in a bowl while still hot and pour the ½ cup of vinaigrette or Italian salad dressing over them. The heat helps the potatoes to absorb the flavor of the dressing better.
  • Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
  • In another bowl, blend together the ½ cup of sour cream, the ½ cup of mayonnaise, the 2 teaspoons of horseradish, the 3 crumbled slices of bacon, the 3 tablespoons of pickle relish, the 3 chopped green onions, the 2 tablespoons of chopped dill and the salt and pepper to taste.
  • Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.

TANGY POTATO SALAD WITH HORSERADISH



Tangy Potato Salad with Horseradish image

Horseradish adds a special "kick" to this mouthwatering salad that Lesley Pew fixes at home in Lynn, Massachusetts for her family and friends. "It's creamy, crunchy and always popular," she promises. No one guesses that she lightens it up with low-fat sour cream and fat-free mayo!-Lesley Pew, Lynn, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

2 pounds red potatoes, cubed
2 celery ribs, thinly sliced
1/2 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons chopped green onion
2 teaspoons cider vinegar
2 teaspoons prepared horseradish
2 teaspoons spicy brown mustard
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Red leaf lettuce

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery., In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.

Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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Top Asked Questions

What are the ingredients in a potato salad?
Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon.
What is the best way to make a potato salad?
Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.
What is the best way to make mashed potatoes with celery?
Drain. Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs.
How much Dill to add to potato salad?
A tablespoon of fresh dill is just enough to perfume the salad without overwhelming the other components. We love his description of how to tell when the potatoes are done, as well as his technique of removing them from the boiling water while still al dente, allowing the residual heat to finish cooking them through.

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