Slightly Spicy Horseradish Potato Salad Recipes

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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.

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

SKIRT STEAK AND HORSERADISH POTATO SALAD



Skirt Steak and Horseradish Potato Salad image

This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.

Provided by Bon Appétit Test Kitchen

Categories     Beef     Potato     Vegetable     Fourth of July     Picnic     Quick & Easy     High Fiber     Father's Day     Backyard BBQ     Dinner     Lunch     Horseradish     Meat     Steak     Root Vegetable     Tailgating     Family Reunion     Party     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield 4 servings

Number Of Ingredients 10

3 large garlic cloves
3 tablespoons prepared horseradish
1 1/2 tablespoons white wine vinegar
7 tablespoons extra-virgin olive oil, divided
4 large shallots, cut into thin rounds (about 2 cups)
1 1/2 pounds medium Yukon Gold potatoes (about 4), peeled, cut into 1/3-inch-thick rounds
1 10-ounce package grape tomatoes
8 ounces stringless sugar snap peas
1 1/4 pounds skirt steak, cut into 4 pieces
2 bunches watercress

Steps:

  • Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
  • Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
  • Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.

SOUR CREAM & HORSERADISH POTATO SALAD



Sour Cream & Horseradish Potato Salad image

I keep this recipe in a bunch of my favorite hand-written recipes. It says it came from the Better Homes and Gardens Cookbook, although I can't find it there now. In any event, this is the only way I fix potato salad. It has a more tangy flavor than most potato salads (even with no pickles!) and it's wonderful when served with anything barbequed. Cook time is cooking and chilling time.

Provided by Kendra

Categories     Potato

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 10

7 large potatoes
1/2 cup prepared Italian salad dressing
3/4 cup finely chopped celery
1/2 cup chopped onion
4 hard-boiled eggs
1 cup mayonnaise (I use Miracle Whip Light)
1/2 cup sour cream (I use low-fat)
1 1/2 teaspoons mustard
1 teaspoon horseradish
salt and pepper

Steps:

  • Boil potatoes in skins until barely tender, about 30- 45 minutes.
  • Drain water, pour cold water over potatoes, and let stand until cool enough to handle.
  • Peel and slice potatoes (you should have approx 6 cups).
  • Pour italian salad dressing over potatoes and chill at least 2 hours.
  • Do not drain salad dressing from potatoes.
  • Add celery and onion to potatoes.
  • Chop egg whites and add to potatoes.
  • Mix mashed egg yolks with mayonnaise, sour cream, mustard, horseradish, salt and pepper.
  • Pour dressing over potatoes, stir, and chill at least 2 additional hours before serving.

Nutrition Facts : Calories 481.9, Fat 20, SaturatedFat 4.9, Cholesterol 120, Sodium 530.1, Carbohydrate 67.3, Fiber 7.5, Sugar 6.6, Protein 10.6

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

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 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

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