Horseradish-Dill Potato Salad with Snap Peas

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 8 servings
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3 pounds small red-skinned 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 dijon 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 fresh parsley, roughly chopped

1/4 cup chopped fresh chives


  1. Put the potatoes in a large pot and cover with water by 2 inches; season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until just tender, 10 to 12 minutes. Drain and transfer to a large bowl. Drizzle with the vinegar and sprinkle with 1 teaspoon salt; gently toss to coat. Let cool.
  2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, about 1 minute. Transfer to a bowl of ice water and let cool, then drain and pat dry. Slice the peas in half.
  3. Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water, the lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl. Add to the potatoes along with the snap peas, celery, dill, parsley and chives. Gently stir to combine. Cover and refrigerate until ready to serve.