Horseradish Potato Salad

Are you ready for my first food post from my Nova Scotia kitchen? The Jimmy Carter smoothy, delicious as it was, was actually made back in Vermont during the move (when the blender was the only appliance left unpacked) and so doesn’t count. My new kitchen here will take some getting used to, being about an eighth of the size of my old one and tucked in the back corner by the door – no windows! – but I’m thankful to have one at all. I figure if Deb can produce gorgeous dishes from her mini-stove there’s hope for me.

Speaking of the lovely lady behind Smitten Kitchen, this potato salad recipe is right from her collection. Brad and I were invited to a welcome BBQ thrown by other grad students in my department soon after we arrived and I didn’t have much time to prepare anything all that impressive (not to mention most of our kitchen supplies were still in boxes). When time is short and I need a foolproof recipe, I always turn to Deb. She hasn’t let me down yet and I think you’ll agree this potato salad lives up to her reputation. It was also a winner for me as soon as I read the title: I loooove horseradish and dill. Put the two together and the party’s already started! 🙂

Horseradish Potato Salad (from Smitten Kitchen)


3   lbs   small (~2″) potatoes

¼   C   red onion, chopped

1   T   white-wine vinegar

½   C   sour cream

½   C   yogurt*

2   T   fresh dill, finely chopped

¼   C   chopped fresh chives

1   T   Dijon mustard

3   T   prepared horseradish (you can see how to make your own here)

1   t   salt

½   t   black pepper

*Note: you can also use one full cup of sour cream alone if you’re going for the creamiest texture. I used half sour cream, half plain non-fat yogurt and really liked the blend.


  1. Boil potatoes until fork-tender. Cool them to room temperature and quarter them (depending on size – some of mine were so small I just halved them).

2. In a large bowl, mix the remaining ingredients and do a taste-test. Adjust seasoning as needed (I followed Deb’s suggestion and added an additional Tablespoon of vinegar) before folding the mix over the potatoes.

3. Serve immediately or keep in fridge for up to 24 hours (the onion begins to bleed its color after 6 though, just a warning). If chilling, leave out to thaw a bit before serving as the dressing becomes quite thick.



oops! some of my potatoes were a little naked. i was in a hurry, please excuse.

Beezer’s Notes:

As I said above, Deb’s recipes have never failed me (well…there was the Coconut Milk Fudge fail from over a year ago, but let’s forget about that shall we? I take full responsibility for getting over my head with that one…) and this salad received lots of compliments at the BBQ. The flavor balance was a bit different from what I had imagined – I tasted dill first and foremost with the horseradish as a pleasant after-burn – but I’m chalking that up to using brands I’m not yet familiar with here. I would have added an additional Tablespoon of horseradish to my mix if I really wanted to highlight its flavor, but loving dill as equally as I do the spicy root I decided to let the flavors stay as they were. Still, you might want to start with 1 Tablespoon of dill and taste before continuing with the second.

Overall Enjoyment:   ♥   ♥   ♥

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