Horseradish Dill Potato Salad

By • May 28, 2010 • 29 Comments

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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. - thirschfeldthirschfeld

Food52 Review: 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&MThe Editors

Serves 4-6

  • 1 1/2 pounds organic baby yukon gold potatoes, rinsed and scrubbed
  • kosher salt
  • 1/4 cup buttermilk
  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons prepared horseradish
  • 1 tablespoon minced fresh dill
  • 1/4 cup green onion (scallion), minced
  • freshly ground pepper
  1. Place the potatoes in a large pot and then add cold water to cover the potatoes by at least an inch.
  2. 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.
  3. 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.
  4. Drain the potatoes in a colander and let them cool to room temp.
  5. Meanwhile place the rest of the ingredients in a large mixing bowl and whisk to combine.
  6. 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.
Jump to Comments (29)

Tags: buttermilk, dill, horseradish, mayonnaise, potatoes

Comments (29) Questions (1)

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10 months ago Sandra

Has anyone tried chopping some hard boiled egg into this?

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10 months ago thirschfeld

Wouldn't hurt it!

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over 1 year ago mward

This is a very nice dish and very easy to make!Thx for posting...

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over 1 year ago Sam579

Made this the other nice and it was a big hit! Definitely making again...may try some of the suggestions in the comments to mix things up.

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over 1 year ago Yvonica

My extremely picky Haitian father enjoyed this last weekend, so simple to make and so delicious!

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over 1 year ago Donnaabcd12345

You can also add some chopped dill pickle to add zing and crunch!

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over 1 year ago Consultant who cooks

Delicious! I ended up substituting a mixture of Greek yogurt and regular milk for the buttermilk, and I tossed in a few chopped radishes and capers for extra zing.

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about 2 years ago Synky

Really great salad! I normally am scared of horseradish in anything, having grown up with parents that more or less spooned it (only occasionally putting it on bread), and always complaining how it wasn't strong enough. But the taste of it was mild and lovely in the blend with the buttermilk and the dill. Found myself getting seconds! Thank you for the great and easy to make recipe!

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over 2 years ago Cookie16

Very nice, but I feel like this recipe needs a touch more salt, each time you take it out of the fridge and eat it. Seems like just disappears! I think it is great otherwise!

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about 3 years ago AlisonVA

Absolutely delicious! Best potato salad I've ever made. The combination of increases makes for a wonderful side dish.

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over 4 years ago jstew52

Delish. Added more horseradish. Dangerous consumption of simple carbs ensued.

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over 4 years ago thirschfeld

thanks and there is never anything wrong with extra horseradish. I am glad you enjoyed it.

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over 4 years ago Agata

did it tonight ... my family l-o-v-e-d!!! it ...so I'm planning to re-make it saturday night when I'll have 8 friends over for dinner...and, oh. I live in Italy

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over 4 years ago thirschfeld

great I am so glad you liked it and I hope your guest do to.

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over 4 years ago TheWimpyVegetarian

This sounds great!!! Congrats on being a finalist!

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over 4 years ago thirschfeld

Thanks ChezSusanne

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over 4 years ago Kelly Clark

simply dillicious this dish is.

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over 4 years ago foodie-pretense

Made this last night for camping this weekend. The sample I had last night was excellent.

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over 4 years ago monkeymom

Congrats thirshfeld! Though I love Sarah's photography, I do prefer your picture in this case. Love your cool looking spoons.

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over 4 years ago thirschfeld

Thanks monkeymom

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over 4 years ago Margy@hidethecheese

I love horseradish and will definitely give this a go. Congratulations!

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over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Mmmm....mmm. I need a steak with this! Congrats thirschfeld!

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over 4 years ago thirschfeld

steak is good

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over 4 years ago TasteFood

I am a sucker for horseradish. This recipe sounds great - congratulations!

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over 4 years ago WinnieAb

This looks really great! Congrats on being a finalist!!!

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over 4 years ago thirschfeld

thanks WinnieAb

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over 4 years ago Oui, Chef

I made this the other night, adding a bunch of blanched and chopped asparagus to the mix (I needed to use them), and it was just terrific. Getting my vote for sure.