Now that summer is in full swing, it’s officially barbecue season! A barbecue is really defined by your grilled main dish and then an absolute excess of side dishes. One of my favorite side dishes in the summer is potato salad. A cold side is so refreshing on a summer day. This potato salad is made a little more exciting with the addition of horseradish. It adds a little bit of a tangy kick that has you reaching for a little bit more.
Ingredients
Potatoes – I think russet potatoes or red potatoes would work best with this potato salad.
Eggs – hardboiled!
Horseradish – I recommend using a horseradish cream instead of just plain horseradish. I find the prepared horseradish cream to be less bitter while still having great horseradish flavor.
Horseradish Potato Salad
Ingredients
- 6 russet potatoes medium sized
- 6 hardboiled eggs
- 1/2 cup mayonnaise
- 2 tbsp horseradish cream
- 1 tsp dijon mustard
- 1/4 cup chopped pickles or relish
- 1/2 cup yellow onions chopped
- 1/4 cup scallion greens chopped
- salt
- pepper
Instructions
- Peel potatoes and chop into large cubes, ensuring all pieces are around the same size. Do not cut them too small as they will break into smaller pieces as the potato salad is mixed.
- Put chopped potatoes in cold water and bring mix to a boil. When potatoes come to a boil, add 2 tbsp of salt and mix. Boil potatoes under fork tender.
- While potatoes are boiling, chop yellow onions into a small dice, and add to a boil.
- Drain potatoes and add to the top of the yellow onions to cool. The hot potatoes will help steam the onions a bit so they have less of a sharp bite.
- If not already peeled, peel hardboiled eggs while potatoes are cooling. Chop hardboiled eggs into 8 pieces each and add to the potatoes.
- If using pickles, chop them into the same size as onions and add to the mixture.
- At this point, potatoes have cooled significantly. Add in mayonnaise, horseradish, and mustard, and mix together.
- Add salt and pepper to taste and mix in chopped scallion greens last.
- Refrigerate at least 2 hours before serving.
Looking for more sides for your next barbecue? Try Pasta Salad or Shrimp Cocktail.