Tangy horseradish and fresh chopped chives elevate this creamy potato salad to a zesty favorite you’ll always want at the heart of your summer barbecue table. It’s delicious with grilled bratwurst, a smoky rack of ribs, a cold glass of lemonade, a side of crunchy coleslaw; in fact most things.
Jump to RecipeCreamy Potato Salad Recipe Ingredients
- 1 pound potatoes (Yukon Gold or Red potatoes work best)
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt (for the initial toss)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh chives, chopped
- 1 medium celery stalk, finely chopped
- Salt and freshly ground black pepper, to taste
How To Make Creamy Potato Salad Recipe
- Prepare the potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15 to 20 minutes until they are tender but still hold their shape. Once finished, drain the water and let them cool just enough to handle. Peel the skins off while still warm and cut the potatoes into bite-sized cubes.
- The flavor soak: While the potato cubes are still warm, place them in a medium bowl and toss gently with the tablespoon of cider vinegar and the 1/2 teaspoon of salt. This is the “secret” step—warm potatoes absorb the vinegar and salt much better than cold ones, creating a deeply seasoned base rather than just a coated one.
- Whisk the creamy dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, prepared horseradish, and chopped chives. The combination of mayo and sour cream provides a balanced richness, while the horseradish adds a sophisticated, peppery kick that distinguishes this from a standard deli salad.
- Combine and chill: Add the finely chopped celery to the potatoes for a necessary crunch. Pour the horseradish dressing over the mixture and toss gently with a spatula to avoid breaking the potato cubes. Season to taste with additional salt and freshly ground black pepper.
- Final rest: For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the horseradish and chives to fully infuse the creamy base and the potatoes to set.
Recipe Tips
- Potato Choice: Yukon Gold potatoes are ideal for this recipe because they have a naturally buttery flavor and a creamy texture that doesn’t fall apart as easily as starchy Russets.
- Horseradish Heat: If you prefer a milder salad, start with one tablespoon of horseradish and taste as you go. “Prepared” horseradish varies in heat significantly by brand.
- Warm Vinegar Toss: Do not skip tossing the potatoes in vinegar while they are warm. If the potatoes cool completely, the vinegar will just sit on the surface and the salad may taste too acidic.
- Herb Variations: If you don’t have chives, fresh dill or flat-leaf parsley make excellent substitutes that pair beautifully with the horseradish.
What To Serve With Creamy Potato Salad Recipe?
This Creamy Potato Salad Recipe is a rich, tangy side that needs a smoky or savory pairing! Grilled Lemon Herb Chicken is the quintessential choice for a classic picnic spread. For a more indulgent meal, a side of Barbecue Pulled Pork adds a lovely sweet-and-savory contrast that pairs perfectly with the spicy horseradish! A few Sweet Bread and Butter Pickles or a glass of Chilled Iced Tea pairs wonderfully with the creamy chive and celery notes.
How To Store Creamy Potato Salad Recipe
- Refrigerate: Store the potato salad in an airtight container for up to 3 to 4 days.
- Texture Check: If the salad seems a bit dry after being in the fridge, stir in an extra teaspoon of sour cream or milk to loosen it back up before serving.
- Avoid Freezing: Potato salad does not freeze well. The mayonnaise and sour cream will separate, and the potatoes will become watery and mealy upon thawing.
Creamy Potato Salad Recipe Nutrition Facts
- Calories: 210 kcal (per serving)
- Total Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 15 mg
- Sodium: 480 mg
- Total Carbohydrates: 22 g
- Protein: 3 g
- Fiber: 2 g
Nutrition information is estimated and may vary based on the type of mayonnaise used.
FAQs
Yes! If you are using thin-skinned red potatoes, leaving the skins on adds extra color and a rustic texture to the salad.
The horseradish provides a “wasabi-like” nasal heat rather than a chili-pepper heat. It’s tangy and bright rather than overwhelming, but you can always adjust the amount to your preference.
Absolutely. Simply use a high-quality vegan mayonnaise and a plant-based sour cream alternative. The flavors of the horseradish and cider vinegar will still shine through.
Creamy Potato Salad Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes210
kcalA zesty, ultra-creamy potato salad featuring a horseradish-infused dressing, fresh chives, and a cider vinegar base.
Ingredients
1 lb potatoes
1/4 cup mayo & 1/4 cup sour cream
2 tbsp horseradish & 2 tbsp chives
1 tbsp cider vinegar
1 celery stalk
Salt and pepper
Directions
- Boil, peel, and cube potatoes until tender.
- Toss warm potatoes with vinegar and 1/2 tsp salt.
- Mix mayo, sour cream, horseradish, and chives in a bowl.
- Fold dressing and chopped celery into the potatoes.
- Season with salt and pepper.
- Chill for at least 30 minutes before serving.
Notes
- Yukon Golds offer the best creamy texture.
- Prepared horseradish provides a sophisticated kick.
- This recipe is perfect for making a few hours in advance.
