creamy horseradish potato salad

Carolyn Casner, my friend and co-worker from the EatingWell test kitchen, told me that she serves potato salad with her Easter ham every year, and I just fell in love with the idea. Because ham likes a little kick, I came up with this ultra-creamy version with a burst of horseradish.

ingredients for creamy horseradish potato salad


I wanted it to be really creamy so I used thick and velvety non-fat Greek yogurt for the base of the dressing. To that I added only ¼ cup of full-fat mayonnaise, which gives it richness without too much added fat per serving. And the best part is (like the asparagus with tarragon vinaigrette) this can be made the day before.


Here is the whole make-ahead Easter menu:


Tangerine Mimosas, Tea and  Coffee

Maple Sugar Glazed Ham

all sorts of mustards and home-made rhubarb chutney

Horseradish Potato Salad

Asparagus with Tarragon Vinaigrette (get the recipe here)

Fresh Fruit Salad

My mother in law is bringing something for dessert. Last year she knocked my girls’ socks off with cupcakes with coconut nests with Marshmellow Peeps on top. I can’t wait to see what she brings this year.

cupcakes with peeps nests


creamy horseradish potato salad
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Prep Time: 25 minutes

Total Time: 5 hours

Yield: 10 cups

Calories per serving: 100

Fat per serving: 2.7 g

Saturated fat per serving: 2.4 g

Carbs per serving: 18.8 g

Protein per serving: 5.2 g

Fiber per serving: 2.5 g

Sugar per serving: 14 g

Sodium per serving: 2.4 mg

To make ahead: Prepare up to 1 day in advance.


  • 2 ½ pounds thin-skinned small potatoes, quartered or halved into about 1-inch chunks (about 8 cups)
  • 1 cup chopped fresh parsley leaves
  • ¾ cup plain non-fat Greek-style yogurt
  • ¼ cup mayonnaise
  • ¼ cup grated white onion
  • 3 tablespoons prepared horseradish
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • 2 eggs, hard boiled, peeled and chopped (see tip*)


  1. Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer.Bring to a boil, add potatoes and cook until just tender, about 15 minutes.Make sure that the water doesn’t boil away.Spread the potatoes out over a baking sheet to cool slightly.
  2. Meanwhile, stir together parsley, yogurt, mayonnaise, onion, horseradish, salt and pepper in a large bowl.
  3. Stir in the potatoes and eggs. Chill completely before serving, about 4 hours or overnight.


0 mg Cholesterol, 11 g Added Sugar

tip* to hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Allow to boil for 1 full minute. Remove from heat and let stand 12 minutes in the hot water. Drain, run cool water over and cool.