Horseradish-Dill Potato Salad with Snap Peas

  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 8 servings
Save Recipe


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.

Potato Salad

The Baked Potato

Potato Latkes

German Potato Salad

Potato Latkes

Potato Latkes

Sweet Potato Casserole

Potato Casserole