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Horseradish Potato Salad

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The perfect side for a summer barbecue.
Course Salad, Side Dish
Keyword potato salad, potatoes, vegetarian

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.