Simple Horseradish Potato Salad

I’ll never forget the first time I added horseradish to my potato salad—it completely changed the game and turned this classic side dish into something bold and exciting. The sharp kick from the horseradish paired with crispy bacon takes your taste buds on a wild ride, while still keeping all that creamy comfort you crave from a good potato salad. Trust me, once you try this version, you’ll be making it for every cookout and potluck from here on out!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2500
• Protein: 40-50 g
• Fat: 145-165 g
• Carbohydrates: 190-210 g

Ingredients

For the potato base:

• 2 lb red potatoes (sliced into 3/4-inch chunks for uniform cooking)
• 4 tbsp apple cider vinegar
• 6 scallions (white and green parts separated)

For the dressing and mix-ins:

• 12 slices bacon (crisped and crumbled into 1/2-inch bits)
• 4 eggs (hard-boiled and chopped into 1/2-inch pieces)
• 1 1/4 cups mayonnaise
• 1/2 cup horseradish (drained)
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• 1 tsp kosher salt (plus more for boiling water)
• 1/2 tsp freshly ground black pepper

Step 1: Prepare the Proteins and Aromatics

• 12 slices bacon
• 6 scallions
• 4 eggs

Start by cooking the bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes, then crumble it into 1/2-inch pieces and set aside.

While the bacon cooks, bring a large pot of salted water to a rolling boil.

Separate the scallion whites from the greens, chopping each into 1/4-inch pieces—you'll use the whites immediately and save the greens for finishing.

Hard-boil the eggs if not already done, then peel and chop them into 1/2-inch pieces; set aside.

Step 2: Cook and Warm the Potatoes with Vinegar

• 2 lb red potatoes
• 4 tbsp apple cider vinegar
• scallion whites from Step 1

Add the red potato chunks to the boiling salted water and simmer for 12-15 minutes until just fork-tender but still holding their shape—you want them cooked through but not falling apart.

Drain the potatoes immediately and let them sit undisturbed for 3 minutes to allow surface moisture to evaporate slightly.

Transfer the hot potatoes to a large bowl and immediately toss with the apple cider vinegar and chopped scallion whites; this step allows the potatoes to absorb the tangy flavor while they're still warm.

Let this mixture cool to room temperature, about 10-15 minutes.

Step 3: Build the Horseradish Dressing

• 1 1/4 cups mayonnaise
• 1/2 cup horseradish
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

In a small bowl, whisk together the mayonnaise, 1/2 cup drained horseradish, Dijon mustard, smoked paprika, kosher salt, and freshly ground black pepper until completely smooth and well combined.

I like to taste this base before adding it to the potatoes so I can adjust the horseradish intensity to my preference—some people find the bite of horseradish quite strong, so you have room to dial it back or intensify it later.

This dressing can be made while the potatoes are cooling.

Step 4: Combine and Chill the Salad Base

• cooled potatoes with vinegar from Step 2
• horseradish dressing from Step 3
• crumbled bacon from Step 1
• chopped eggs from Step 1

Once the potatoes have cooled to room temperature, pour the horseradish dressing from Step 3 over them and gently fold it in along with the crumbled bacon and chopped eggs from Step 1.

Stir until all components are evenly coated and distributed throughout.

Cover the bowl and refrigerate for at least 2 hours—this chilling time allows the flavors to meld and the salad to develop better texture and cohesion.

Step 5: Finish and Serve

• chilled potato salad from Step 4
• scallion greens from Step 1

Remove the salad from the refrigerator and give it a gentle stir to recombine any elements that may have settled.

Taste and adjust seasonings as needed—you can add more salt, pepper, or a bit more horseradish if you'd like a sharper kick.

I find that after chilling, the flavors mellow slightly, so don't be shy about seasoning adjustments.

Transfer to a serving bowl and top with the reserved scallion greens and a garnish of extra crumbled bacon for visual appeal and an additional layer of smoky flavor.

Simple Horseradish Potato Salad

Delicious Simple Horseradish Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Calories: 2375

Ingredients Method

Ingredients

  

For the potato base

• 2 lb red potatoes (sliced into 3/4-inch chunks for uniform cooking)
• 4 tbsp apple cider vinegar
• 6 scallions (white and green parts separated)

For the dressing and mix-ins

• 12 slices bacon (crisped and crumbled into 1/2-inch bits)
• 4 eggs (hard-boiled and chopped into 1/2-inch pieces)
• 1 1/4 cups mayonnaise
• 1/2 cup horseradish (drained)
• 1 tsp Dijon mustard
• 1/4 tsp smoked paprika
• 1 tsp kosher salt (plus more for boiling water)
• 1/2 tsp freshly ground black pepper

Method

 

1. Start by cooking the bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes, then crumble it into 1/2-inch pieces and set aside. While the bacon cooks, bring a large pot of salted water to a rolling boil. Separate the scallion whites from the greens, chopping each into 1/4-inch pieces—you'll use the whites immediately and save the greens for finishing. Hard-boil the eggs if not already done, then peel and chop them into 1/2-inch pieces; set aside.
2. Add the red potato chunks to the boiling salted water and simmer for 12-15 minutes until just fork-tender but still holding their shape—you want them cooked through but not falling apart. Drain the potatoes immediately and let them sit undisturbed for 3 minutes to allow surface moisture to evaporate slightly. Transfer the hot potatoes to a large bowl and immediately toss with the apple cider vinegar and chopped scallion whites; this step allows the potatoes to absorb the tangy flavor while they're still warm. Let this mixture cool to room temperature, about 10-15 minutes.
3. In a small bowl, whisk together the mayonnaise, 1/2 cup drained horseradish, Dijon mustard, smoked paprika, kosher salt, and freshly ground black pepper until completely smooth and well combined. I like to taste this base before adding it to the potatoes so I can adjust the horseradish intensity to my preference—some people find the bite of horseradish quite strong, so you have room to dial it back or intensify it later. This dressing can be made while the potatoes are cooling.
4. Once the potatoes have cooled to room temperature, pour the horseradish dressing from Step 3 over them and gently fold it in along with the crumbled bacon and chopped eggs from Step 1. Stir until all components are evenly coated and distributed throughout. Cover the bowl and refrigerate for at least 2 hours—this chilling time allows the flavors to meld and the salad to develop better texture and cohesion.
5. Remove the salad from the refrigerator and give it a gentle stir to recombine any elements that may have settled. Taste and adjust seasonings as needed—you can add more salt, pepper, or a bit more horseradish if you'd like a sharper kick. I find that after chilling, the flavors mellow slightly, so don't be shy about seasoning adjustments. Transfer to a serving bowl and top with the reserved scallion greens and a garnish of extra crumbled bacon for visual appeal and an additional layer of smoky flavor.