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Horseradish Dill Potato Salad

Horseradish Dill Potato Salad

Serves 6.


  • 2 pounds medium white potatoes
  • 1/4 c chopped mild onion
  • 2 stalks celery, chopped
  • 1 carrot, peeled and shredded
  • 1 small bell pepper, chopped
  • 1/2 c mayonnaise (dairy or vegan)
  • 1/3 c sour cream
  • 1 Tbsp powdered horseradish
  • 1 Tbsp stoneground prepared mustard
  • 1 tsp dry dill weed
  • salt and pepper to taste


  1. Peel potatoes and cut into small pieces (about 1/3- 1/2 inches). Place in a large pot with salted water to cover. Bring to a boil on high heat.
  2. Reduce heat and simmer about 5-8 minutes or until barely fork tender. Drain well and set aside to cool.
  3. Once cool enough to handle, place in a large bowl or pot. Add onion, celery, carrot, and bell pepper.
  4. Add remaining ingredients. Toss well until cohesive.
  5. Place in serving bowl and cover tightly; chill at least 2 hours before serving.

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