Horseradish Dill Potato Salad Recipe on Food52 (2024)

Make Ahead

by: thirschfeld

October4,2022

4.7

13 Ratings

Horseradish Dill Potato Salad Recipe on Food52 (1)

Serves 4-6

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Author Notes

I am not a big fan of Garrison Keillor but last year I read a rant he wrote about potato salad. The gist of which is if you have to buy your potato salad for the family reunion or fourth of July cookout you might be better of not taking anything. He flat out called those that buy the unreal yellow glop that comes in plastic quart container lazy and un-American. The funny part is I don't think he was trying to be funny. Never the less it is so easy to throw this together and there is no mistaking that you made this. I would not leave the skins on unless you buy organic potatoes. I grow them or buy organic so I don't worry, but if they are conventional potatoes you might buy bigger ones and peel them. - thirschfeld —thirschfeld

Test Kitchen Notes

Creamy and tangy, rather than gloopy and staid, this is picnic potato salad taken to the next level. Thirschfeld uses mayo as his base but then uses buttermilk, scallions and horseradish to lighten and brighten the dressing. A tablespoon of fresh dill is just enough to perfume the salad without overwhelming the other components. We love his description of how to tell when the potatoes are done, as well as his technique of removing them from the boiling water while still al dente, allowing the residual heat to finish cooking them through. - A&M —The Editors

Test Kitchen-Approved
Your Best Potato Salad Contest Finalist

What You'll Need

Ingredients

1 ¹/₂ poundsorganic baby yukon gold potatoes, rinsed and scrubbed
kosher salt
¹/₄ cupbuttermilk
¹/₃ cupmayonnaise
1 ¹/₂ tablespoonsprepared horseradish
1 tablespoonminced fresh dill
¹/₄ cupgreen onion (scallion), minced
freshly ground pepper

Directions

Place the potatoes in a large pot and then add cold water to cover the potatoes by at least an inch.
Add 2 tablespoons of salt to the water and place over high heat. When the water comes to a boil reduce the heat so it doesn't boil over.
Cook the potatoes for 12-15 minutes depending on the size of the potato. The goal is to cook them until a knife slips easily into the potato, but the potato should get firm, or al dente, right near the center. The carry-over cooking will make them tender but not mushy. It will also keep the skin from peeling away.
Drain the potatoes in a colander and let them cool to room temp.
Meanwhile place the rest of the ingredients in a large mixing bowl and whisk to combine.
Once the potatoes are cool, quarter them lengthwise, and add them to the dressing. Stir to coat. Taste and adjust the seasoning, adding fresh ground pepper and salt as needed. Cover and put it in the fridge until you are ready for it. Stir before serving.

Tags:

Potato Salad
Salad
American
Potato
Make Ahead
Fourth of July
Vegetarian
Side

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36 Reviews

shoepershopper July 3, 2022

This is my first ever home-made potato salad, so I really have nothing to relate it to except that store-bought stuff. But I knew I didn't want a heavy, mayonnaise based side which always reminds me of a thick, cold potato "stew." This recipe is FAR from that. I used tri-color baby potatoes and added a little bit of diced celery for some crunch. But that was all I changed with this recipe and it's golden. The tanginess of the buttermilk blends well with the spiciness of the horseradish and the dill just livens it all up perfectly. As soon as I asked my husband to taste it and let me know if it needed anything, I saw his eyebrows go up and I knew it was perfect just the way it was.

Kim F. July 5, 2020

I absolutely love this horseradish dill potato salad! My husband ate most of it in just one setting! I did add a few minced hot pickles in there for flare but it wasn't
really necessary as the potato salad tastes fabulous by itself! Very flavorful! Thanks so much for sharing this recipe!

Laura May 5, 2018

Wondering why it took me this long to discover this recipe. I followed the recipe exactly, but right before serving I blanched some raw peas and threw about a quarter cup of them in. It was nice addition. I'll be making this recipe all summer long! Thanks for posting it!

Martin March 30, 2018

This is very good and freakishly simple. Don't live in the states so substituted some ingredients. No scallions on hand and shops closed, so onion instead. No dill, so dried rosemary. Never heard of prepared horseradish, so changed it for mustard. Also, added thinly sliced radish cause me like. Even the potatoes used were different!
Somehow, as I was prepping it, I knew that this had to be special. It was! And to think that I didn't use most of the ingredients in the recipe. This is seriously genius. Thank you so much for sharing the recipe. You make a novice homecook like me proud to serve food to others.

kumalavula July 5, 2017

i made this with one change: instead of buttermilk which i hardly ever have, i mixed the mayonnaise with rice wine vinegar and added sweet onion mustard with horseradish. it's so good i am going to have to put a lock on the refrigerator door so that it last at least a day or two.

Alice July 30, 2023

Hi, if you want the convenience of having buttermilk available but don’t use it often, your grocery store may have buttermilk powder in the baking section. The n you can just reconstitute what you need when you need it.

the M. July 3, 2017

I just made this for tomorrow's 4th of July picnic. I thnk I am going to have to buy more potatoes bc this salad won't make it until tomorrow - IT'S THAT GOOD! Added radishes for some crunch and I can't stop eating it!

Sandra March 7, 2014

Has anyone tried chopping some hard boiled egg into this?