Pickled Potato Salad with Horseradish and Dill

Bright, tangy, and packed with bold flavors, this Pickled Potato Salad with Horseradish and Dill reinvents the classic potato salad with a zesty twist. Tender baby potatoes are paired with quick-pickled red onions, crunchy dill pickles, and fresh celery for a delightful medley of textures. The creamy dressing, made with sour cream, mayonnaise, and a punch of prepared horseradish, delivers a rich yet vibrant kick, perfectly balanced by the fresh, aromatic dill. This make-ahead side dish is ideal for summer cookouts, potlucks, or any occasion that calls for a refreshing, no-fuss salad with gourmet appeal. Garnish with extra dill for a final touch of color and flavor!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Baby potatoes
• 1 tablespoon Kosher salt
• 1 cup White vinegar
• 2 cups Water
• 2 tablespoons Granulated sugar
• 1 teaspoon Yellow mustard seeds
• 1 medium Red onion, thinly sliced
• 1 cup Dill pickles, chopped
• 1 quarter cup Fresh dill, chopped
• 0.5 cup Sour cream
• 0.5 cup Mayonnaise
• 2 tablespoons Prepared horseradish
• 0.5 teaspoons Black pepper, freshly ground
• 2 stalks Celery, diced

Directions

Step 1

Place the baby potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork-tender, about 15-20 minutes. Drain and let cool completely.

Step 2

While the potatoes are cooling, prepare the quick-pickled red onions. In a small saucepan, combine the white vinegar, water, granulated sugar, mustard seeds, and a pinch of kosher salt. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove the saucepan from heat, add the thinly sliced red onion, and set aside to cool.

Step 3

Once the potatoes are cool, cut them into quarters or halves, depending on their size, and transfer them to a large mixing bowl.

Step 4

Drain the pickled red onions and add them to the bowl with the potatoes. Add the chopped dill pickles, fresh dill, and diced celery.

Step 5

In a separate small bowl, whisk together the sour cream, mayonnaise, prepared horseradish, and black pepper. Adjust seasoning with extra salt or pepper if desired.

Step 6

Pour the dressing over the potato mixture and gently toss to coat evenly. Be careful not to break up the potatoes too much.

Step 7

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled and garnish with additional fresh dill if desired.

Nutrition Facts

Serving size	(1698.3g)

Amount per serving	% Daily Value*
Calories	1597.3

Total Fat 129.7g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 9.3g
Cholesterol 191.1mg	0%
Sodium 5494.7mg	0%
Total Carbohydrate 96.5g	0%
Dietary Fiber 12.2g	0%
Total Sugars 44.5g
Protein 17.8g	0%

Vitamin D 2.6IU	0%
Calcium 805.6mg	0%
Iron 18.3mg	0%
Potassium 2542.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 4.4%

Carbs: 23.8%