Horseradish Potato Salad
Yield: 8-10 servings
Cook Time: About 20 minutes
Tips: Any type of potato can be used with this recipe.
Suggestion: Serve with sandwiches, barbequed meats, or a large variety of meals. Great for picnics.
  • Salad
  • 2 1/2 lbs. potatoes
  • 4 eggs
  • 4 green onions, thinly sliced

  • Dressing
  • 3/4 cups mayonnaise
  • 3/4 cups sour cream
  • 1/3 cup prepared horseradish
  • 2 tablespoons fresh flat (Italian) parsley, chopped
  • salt and pepper to taste
Peel and cut potatoes into quarters. Place in a large pot and cover with enough cold water to bring to one inch above potatoes. Gently place eggs into pot with potatoes. Bring to a boil, then reduce heat to medium (or a temperature that produces a rolling but gentle boil). Continue to gently boil for about 10 minutes or just until potatoes can be smoothly pierced with a sharp knife. At this time, eggs should also be fully cooked. To test eggs, remove one with a spoon, and spin on flat surface. If the egg spins in circles fast, it is done. If it spins slowly, it needs another minute or two of cooking (though they most likely will be fully cooked).

Place eggs in a bowl of cold water to help cooling process. Pour potatoes into a colander to drain. Allow to cool enough to handle.

When potatoes are cool enough to handle, cut potatoes into bite-size chunks (whatever size you prefer). Place cut potatoes in a large mixing bowl. Peel eggs and mash them with a potato masher or cut into small pieces, then add to bowl of potatoes along with green onions. Toss gentle to evenly mix ingredients. Add dressing and toss again gently to thoroughly coat. Cover and place in refrigerator until cold.

Dressing In a small mixing bowl, combine mayonnaise, sour cream, prepared horseradish and parsley. Mix well until fully blended. Salt and pepper to taste.