Horseradish Dill Potato Salad Recipes

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HORSERADISH POTATO SALAD



Horseradish Potato Salad image

A creamy red potato salad with a zip of horseradish. An exciting change from the ordinary.

Provided by jandeli

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 pounds red potatoes, scrubbed and cubed
¾ cup sour cream
½ cup mayonnaise
½ small red onion, chopped
1 rib celery, finely chopped
3 tablespoons white vinegar
2 tablespoons prepared horseradish
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
4 hard-cooked eggs, chopped
4 slices cooked bacon, crumbled

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
  • Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 6.1 g, Cholesterol 160.9 mg, Fat 24.2 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 7 g, Sodium 381 mg, Sugar 2.2 g

HORSERADISH POTATO SALAD



Horseradish Potato Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds white boiling potatoes, peeled and cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon celery salt
1/8 teaspoon cayenne
3 stalks celery, chopped, plus 1 tablespoon chopped leaves
1 large shallot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
2 hard-boiled eggs, chopped

Steps:

  • Put the potatoes and 2 teaspoons salt in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender but not falling apart, about 5 minutes. Drain.
  • Meanwhile, stir the mayonnaise, horseradish, mustard, vinegar, celery salt and cayenne together in a large bowl with 1/2 teaspoon salt and a few grinds of black pepper. Stir in the hot potatoes and the celery, celery leaves and shallots. Let cool to room temperature before stirring in the parsley and eggs. Season with salt and pepper. Refrigerate until ready to serve.

PICKLED POTATO SALAD WITH HORSERADISH AND DILL



Pickled Potato Salad With Horseradish and Dill image

Make and share this Pickled Potato Salad With Horseradish and Dill recipe from Food.com.

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.

POTATO SALAD WITH DILL, HORSERADISH & PICKLE



Potato Salad With Dill, Horseradish & Pickle image

This is a food that goes with Summer. This is the only Potato Salad my wife will eat. The flavors are subtle and refreshing. Make the whole recipe,you'll eat this until it's gone.

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.

HORSERADISH SAUCE WITH DILL



Horseradish Sauce with Dill image

This is a good dipping sauce for someone looking for something more spicy than tartar sauce. Excellent with braised fish. You may use more or less horseradish to suit your taste.

Provided by Bob Cody

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 4

1 cup sour cream
2 teaspoons prepared horseradish
1 tablespoon chopped fresh dill weed
salt to taste

Steps:

  • In a small bowl, stir together sour cream, horseradish, and dill. Season to taste with salt. Serve.

Nutrition Facts : Calories 62.3 calories, Carbohydrate 1.4 g, Cholesterol 12.6 mg, Fat 6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 19.4 mg, Sugar 0.1 g

HORSERADISH DILL POTATO SALAD



Horseradish Dill Potato Salad image

Categories     Salad     Microwave     Potato     Side     Quick & Easy     Horseradish     Summer     Dill     Gourmet

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.

CREAMY HORSERADISH POTATO SALAD



Creamy Horseradish Potato Salad image

Categories     Salad     Dairy     Potato     Side     Fourth of July     Picnic     Vegetarian     Graduation     Backyard BBQ     Horseradish     Mayonnaise     Chive     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/3 cup sour cream
3 tablespoons bottled white horseradish (not drained)
1 tablespoon white-wine vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup chopped fresh chives
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered

Steps:

  • Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat.

HORSERADISH-DILL POTATO SALAD



Horseradish-Dill Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

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.

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