Tangy Potato Salad With Horseradish Recipes

HORSERADISH POTATO SALAD

Horseradish Potato Salad image

Provided by Valerie Bertinelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

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.

TANGY POTATO SALAD

Tangy Potato Salad image

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

Provided by Greenleafwolf

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

4 potatoes
4 eggs
¼ cup diced red onion
¼ cup diced dill pickles
½ cup mayonnaise
¼ cup spicy mustard
2 tablespoons chopped fresh chives
1 teaspoon ground black pepper

Steps:

Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 21.7 g, Cholesterol 98.2 mg, Fat 13.5 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 369.4 mg, Sugar 1.5 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

Ingredients

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.

TANGY POTATO SALAD WITH RADISHES

Tangy Potato Salad with Radishes image

Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

4 pounds red potatoes, cubed
3 tablespoons plus 2/3 cup white wine vinegar, divided
8 hard-boiled large eggs, sliced
6 radishes, thinly sliced
1/2 cup minced chives
1 cup buttermilk
1/2 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Immediately sprinkle with 3 tablespoons vinegar; cool., Place potatoes in a large bowl. Add the eggs, radishes and chives. In a small bowl, combine the buttermilk, mayonnaise, mustard, onion, dill, salt, pepper and remaining vinegar. Pour over potato mixture and gently stir to coat. Refrigerate until chilled.

Nutrition Facts : Calories 227 calories, Fat 11g fat (2g saturated fat), Cholesterol 134mg cholesterol, Sodium 185mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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.

PICKLED POTATO SALAD WITH HORSERADISH AND DILL

Pickled Potato Salad With Horseradish and Dill image

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

Provided by Olha7397

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb small red potato, thickly sliced
1/2 cup carrot, thinly sliced
2 tablespoons mayonnaise
2 tablespoons yogurt
1 teaspoon Dijon mustard
1 teaspoon cider vinegar
1 tablespoon freshly grated horseradish or 1 tablespoon prepared horseradish
2 tablespoons kosher style dill pickles, finely chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons red onions, finely chopped

Steps:

Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
Screamingly Good Food.

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

Ingredients

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.

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

Ingredients

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

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