creamy horseradish potato salad

Are you ready to be blown away? Well, this Creamy Horseradish Potato Salad with Greek Yogurt dressing is so creamy and full of flavor that everyone will line up to get a bite! Make it ahead for an easy classic side dish!

I originally shared this recipe on April 17, 2011. I have updated the images and some of the text today.

Potato Salad season is here and I know most of you have a family recipe that you always make and it’s probably really good. But believe me, you will want to try this Creamy Horseradish Potato Salad. The horseradish really adds a surprising depth of flavor that will have everyone raving.  And the uber-creamy Greek Yogurt dressing makes it taste soooo decadent. 

Ingredients For this Potato Salad

• 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 

How To Make This Recipe

Cook The Potatoes

One of the nice things about this potato salad is that you don’t have to worry about peeling the potatoes. They stay on the potatoes and add a great texture to the dish.

• Cut them in half or quarters, depending on their size. You just want nice bite size chunks.
• Then steam them in a saucepan with a steamer basket until they are tender. 

The Greek Yogurt Dressing

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. 

I also added grated onion and the horseradish for a big burst of flavor that melds right into the creamy Greek yogurt dressing!

Hard Boiled Eggs and Parsley

I added in hard boiled eggs, which is pretty traditional, but I don’t do it very often. The bits of yolk mix with the dressing and potatoes to add even more creaminess and also nice bright color.  And the chunks of the whites add a really nice and interesting texture. 

Then the fresh parsley gets folded in for a burst of color and texture that makes the whole dish extra special.

More Potato Salad Recipes

 Avocado Potato Salad by Gimme Some Oven

Mediterranean Potato Salad by Simply Recipes

Bacon Sriracha Potato Salad by Peas and Crayons

Pesto Bacon Potato Salad this is a combo my mom always made and I love it with grilled foods. 

Red White and Bleu Potato Salad with Horseradish and Bacon the pop of blue cheese is unexpected and excellent with burgers and steaks. 

Grilled Potatoes  with maple and mustard dressing is sort of like a warm potato salad.

Thanks so much for reading. If you make this recipe, please come back and leave a star rating and review!

Happy Cooking!

~Katie

creamy horseradish potato salad

• Author: Katie Webster
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours
• Yield: 10 cups 1x
• Category: Side Dish
• Method: Stove Top
• Cuisine: American

★★★★★

5 from 3 reviews

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Description

This Healthy Creamy Horseradish Potato Salad is a twist on the classic barbecue side. It is so creamy and full of flavor that everyone will line up to get a bite! Make it ahead for an easy vegetarian (gluten-free) side for all your easy breezy Summer cook-outs!

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Scale 1x2x3x

Ingredients

• 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*)

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Instructions

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.

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Notes

0 mg Cholesterol, 11 g Added Sugar

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

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.

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Nutrition

• Serving Size: 2/3 cup
• Calories: 100
• Sugar: 14 g
• Sodium: 2.4 mg
• Fat: 2.7 g
• Saturated Fat: 2.4 g
• Carbohydrates: 18.8 g
• Fiber: 2.5 g
• Protein: 5.2 g