Dilly Horseradish Potato Salad Recipe

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Dilly Horseradish Potato Salad

Christi Cook


I saw this by P. Allen Smith and just love it!!

pinch tips: How to Peel Potatoes





20 Min


20 Min


7-8 c
sliced potatoes
1/2-3/4 c
italian dressing
1/2 c
1/2 c
sour cream
2 tsp
horseradish sauce
2 Tbsp
dill, dried
green onions

Directions Step-By-Step

Start with about 7 cups of unpeeled potatoes sliced into disks. Cook the sliced potatoes until they are tender then rinse and drain them. Put them in a bowl while they are still hot and cover them with about a half of a cup of Italian salad dressing. The heat helps the potatoes to absorb the flavor of dressing better.
Let them marinate in the refrigerator for a couple of hours and then lift them out of the dressing. In another bowl, blend together a half a cup of sour cream, a half of cup of mayonnaise, 2 teaspoons of horseradish (I prefer Ingellhoffer brand hot horseradish. It has a bite, but not painful.), 3 green onions that have been finely chopped (If you don't have green onions handy, finely chopped yellow or red onion (about 1/4 cup) works just fine.) along with 2 tablespoons of fresh dill (I use dried dill weed because I like a bit more of the taste.) and salt and pepper to taste.
Blend all of these ingredients together and then fold in the potatoes, refrigerate until ready to serve.

About this Recipe

Course/Dish: Potato Salads, Dressings
Regional Style: Italian
Hashtags: #potato, #Horseradish