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Red Potato Salad

This red potato salad is a far cry from the traditional yellow mustard and boiled egg version and it’s sure to be a great addition to your side dish options. 

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red potato salad

Sometimes I feel like I’m doing something wrong when I make this potato salad. It’s because this dish always tricks people. See, in the south there’s a traditional apple salad that people make–it’s apples, and mayo and some other things I’m not totally sure about–but when it’s all mixed it resembles this red potato salad a little bit. And when people aren’t paying attention, they get a big bunch and dig in.

This is where the fun begins.

I can’t help but feel a little bit guilty when I watch people’s faces change expression as they process what they’re eating. And it sure ain’t apples honey. I feel like I could stand in the corner and rub my palms together as a I giggle to myself when I watch this happen over and over.

This potato salad is far from the traditional white potato-mustard-mayo you know. Green onions, horseradish and bacon offer a fuller flavored dish that goes great with any summer cookout or night at home. My kids even like this.

Keep in mind that horseradish is HOT. So, I recommend mixing your dressing first (the mayo, sour cream, onions, horseradish, salt and pepper) then give it a taste. Keep in mind that the dressing will calm down some when the potatoes go in, but adjust accordingly. Because some horseradish seems to be hotter than other kinds, I start with half the amount and gradually move up.

I also like to add my potatoes to the dressing when they are  still warm and barely steaming so they absorb the flavors better.

Red Potato Salad

Red potato salad is a great option that's different than your traditional yellow mustard and boiled egg version. Spice up your next pot luck with this version. 
5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 362kcal
Author: Rachel Ballard

Ingredients

  • 2 pounds red potatoes washed and sliced in to 1-inch pieces
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons ground horseradish
  • 2 green onions sliced thinly
  • 3 slices bacon cooked and crumbled
  • 2 hard boiled eggs peeled and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped parsley

Instructions

  • Boil potatoes in salted water until just fork tender but not falling apart, about 18 minutes or so. Drain and allow to cool for 10-15 minutes before adding to the sauce.
  • In a large bowl mix the mayo, sour cream, salt, pepper, green onions, parsley and horseradish. Add potatoes when they are cool enough and stir well. 
  • Add bacon and eggs and combine. 
  • Cover and refrigerate overnight or a couple of days for the best flavor. Garnish with bacon and green onions before serving if desired.

Nutrition

Calories: 362kcal
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Recipe Rating




Dan

Sunday 7th of January 2018

I love the addition of horseradish to the mayo and sour cream. The bacon and green onions also compliment the dish nicely. For my second go around with this dish instead of horseradish, I used Japanese wasabi paste and brought it to a beach party here on the Big Island. There wasn’t a drop left after tripling the recipe. Mahalo for this awesome recipe???

Rachel Ballard

Monday 8th of January 2018

Oh my heavens Dan, my potato salad made it to Hawaii? A place where this country girl has never been! I'm so jealous of my food right now!! LOL. I'm so glad that wasabi worked--I can imagine how great it tasted and I'm even more proud of you for taking home an empty bowl. That's the best feeling. Thank you for letting me know. --Rachel

Rachel Ballard

Wednesday 1st of February 2017

Really good.

jg

Monday 21st of October 2013

It says to “see above for horseradish”... is it fresh horseradish or from the jar? how do you prepare the horseradish? do you boil potatoes before slicing?

Rachel Ballard

Monday 21st of October 2013

Hi Jodie,

Yes it's prepared horseradish in a jar that you buy at the grocery. I would never want you to grind horseradish. That would be awful! Cut the potatoes into 1-inch cubes before you drop them in the boiling water to cook. Hope that helps!

--Rachel

Danielle

Tuesday 20th of August 2013

Welcome, fellow KY blogger! Good to have you join our group. :)

My husband loves horseradish and bacon, but not potato salad. Maybe this recipe would change his mind! After all, it's hard to have a picnic without potato salad!

Rachel Ballard

Tuesday 20th of August 2013

Thanks Danielle! And you're right--because it doesn't taste anything like traditional mustard potato salad, you may have a shot! Let me know if you make some for him and if it's a winner. I looove it.