Horseradish-Dill Potato Salad

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 8 servings
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3 pounds small red potatoes, quartered

Kosher salt

3 tablespoons apple cider vinegar

8 ounces sugar snap peas, trimmed

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons horseradish, drained

2 tablespoons whole-grain mustard

1/2 teaspoon grated lemon zest

Freshly ground pepper

2 stalks celery, thinly sliced

1/2 cup fresh dill, roughly chopped

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley


  1. Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool.
  2. Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise.
  3. Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley.