Salad: United States – Horseradish Potato Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

2 lb / 900 g Yukon Gold potatoes
3 / 4 cup (180 ml) mayonnaise
2 tbsp (30 ml) prepared horseradish
2 tsp (10 ml) Dijon mustard
1 / 4 cup (60 ml) finely chopped red onion
1 / 4 cup (60 ml) chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste

Instructions

1. Peel the potatoes and cut them into 1-inch chunks. Boil them in salted water until tender, about 10-15 minutes. Drain and let them cool slightly.
2. In a large bowl, whisk together mayonnaise, horseradish, Dijon mustard, salt, and pepper.
3. Add the slightly cooled potatoes, red onion, and parsley to the bowl with the dressing. Toss gently to combine.
4. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour before serving to let the flavors develop. Stir well before serving.