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.
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
- 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
- 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.