Best Horseradish Dill Potato Salad Recipes

Horseradish-Dill Potato Salad image

Provided by Food Network Kitchen

Time 45m

Yield 8 servings

Number Of Ingredients 14

3 pounds small red potatoes, quartered
Kosher salt
3 tablespoons apple cider vinegar
8 ounces sugar snap peas, trimmed
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons horseradish, drained
2 tablespoons whole-grain mustard
1/2 teaspoon grated lemon zest
Freshly ground pepper
2 stalks celery, thinly sliced
1/2 cup fresh dill, roughly chopped
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

Steps:

Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.

Potato Salad With Dill, Horseradish & Pickle image

Provided by 45 Carry Chef

Categories Potato

Time 40m

Yield 10-14 serving(s)

Number Of Ingredients 10

7 cups red potatoes, sliced into disks
1/2 cup vinaigrette or 1/2 cup Italian salad dressing
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons horseradish
3 slices bacon, cooked and crumbled
3 tablespoons sweet pickle relish
3 green onions, finely chopped
2 tablespoons fresh dill
1 teaspoon salt and pepper (to taste)

Steps:

Slice the unpeeled potatoes into disks.
Cook the sliced potatoes in slightly salted water until just barely tender then rinse and drain them.
Put them in a bowl while still hot and pour the ½ cup of vinaigrette or Italian salad dressing over them. The heat helps the potatoes to absorb the flavor of the dressing better.
Let the potatoes marinate in the refrigerator for about two hours, then lift them out of the dressing.
In another bowl, blend together the ½ cup of sour cream, the ½ cup of mayonnaise, the 2 teaspoons of horseradish, the 3 crumbled slices of bacon, the 3 tablespoons of pickle relish, the 3 chopped green onions, the 2 tablespoons of chopped dill and the salt and pepper to taste.
Blend all of these ingredients together and then fold in the potatoes, refrigerate for at least two hours to chill and serve.

Pickled Potato Salad With Horseradish and Dill image

Provided by Olha7397

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb small red potato, thickly sliced
1/2 cup carrot, thinly sliced
2 tablespoons mayonnaise
2 tablespoons yogurt
1 teaspoon Dijon mustard
1 teaspoon cider vinegar
1 tablespoon freshly grated horseradish or 1 tablespoon prepared horseradish
2 tablespoons kosher style dill pickles, finely chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons red onions, finely chopped

Steps:

Place the potatoes and carrots in a pot and cover them with cold salted water by a few inches (8 cm). Bring to a boil and cook until the potatoes are tender, 10-15 minutes. Drain and cool.
In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, horseradish, pickle, dill and onion. Add the potatoes and carrots and toss well. Serve immediately or chill for up to 1 day. Serves 4.
Screamingly Good Food.

Horseradish Dill Potato Salad image

Yield Serves 2

Number Of Ingredients 10

1 pound small red potatoes
1/4 cup water
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 teaspoon Dijon-style mustard
1 teaspoon balsamic vinegar
1 teaspoon drained bottled horseradish, or to taste
2 tablespoons minced fresh dill
1 large carrot, shredded coarse (about 1 cup)
1/4 cup finely chopped red onion

Steps:

In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. Let the potatoes stand, covered, for 3 minutes, drain them, and let them cool completely. In a bowl whisk together the mayonnaise, the yogurt, the mustard, the vinegar, the horseradish, the dill and salt and pepper to taste, add the carrot, the onion, and the potatoes, and toss the salad until it is combined well.