Horseradish Mustard Potato Salad

Elevate your next picnic or potluck with this zesty Horseradish Mustard Potato Salad, a bold twist on the classic side dish. Made with tender Yukon Gold potatoes, this recipe boasts a creamy dressing featuring tangy Dijon mustard, a kick of horseradish, and a touch of honey for balanced sweetness. Fresh ingredients like crisp celery, red onion, and parsley add crunch and vibrant flavor, while the optional addition of chopped hard-boiled eggs lends extra heartiness. Perfectly seasoned with apple cider vinegar and black pepper, this potato salad is easy to prepare and shines as a make-ahead dish, thanks to its hour-long chill time that allows the flavors to fully meld. Whether served at a summer barbecue or a holiday spread, this satisfying recipe is sure to be a crowd-pleaser!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 0.5 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1.5 tablespoons Prepared horseradish
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Honey
• 2 stalks Celery, finely chopped
• 0.25 cup Red onion, finely diced
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoon Black pepper
• 2 pieces Hard-boiled eggs, chopped (optional)

Directions

Step 1

Wash and peel the potatoes if desired. Cut them into bite-sized chunks, roughly 1-inch pieces.

Step 2

Place the potato chunks in a large pot and add enough cold water to cover them. Add 1 teaspoon of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 12-15 minutes.

Step 4

While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together mayonnaise, Dijon mustard, horseradish, apple cider vinegar, and honey until smooth.

Step 5

Once the potatoes are cooked, drain in a colander and allow them to cool slightly, about 10 minutes. Spread them out on a baking sheet to speed up cooling if needed.

Step 6

In a large mixing bowl, combine the cooled potatoes, celery, red onion, and parsley. If using, add the chopped hard-boiled eggs.

Step 7

Pour the prepared dressing over the potato mixture. Gently toss until everything is evenly coated.

Step 8

Season with black pepper to taste, and adjust salt if necessary.

Step 9

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	1347.8 grams (1347.8g)

Amount per serving	% Daily Value*
Calories	1937

Total Fat 116.00g	149%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 7.00g
Cholesterol 502mg	167%
Sodium 3757mg	163%
Total Carbohydrate 200.70g	73%
Dietary Fiber 15.20g	54%
Total Sugars 19.00g
Protein 32.80g	66%

Vitamin D 90IU	450%
Calcium 243mg	19%
Iron 10mg	53%
Potassium 4317mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 6.6%

Carbs: 40.6%