Creamy Horseradish Potato Salad
This Healthy Creamy Horseradish Potato Salad is a twist on the classic barbecue side. It is so creamy and full of flavor that everyone will line up to get a bite! Make it ahead for an easy vegetarian (gluten-free) side for all your easy breezy Summer cook-outs!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ½ pounds thin-skinned small potatoes, quartered or halved into about 1-inch chunks (about 8 cups)
- 1 cup chopped fresh parsley leaves
- ¾ cup plain non-fat Greek-style yogurt
- ¼ cup mayonnaise
- ¼ cup grated white onion
- 3 tablespoons prepared horseradish
- 1 teaspoon salt
- ¾ teaspoon freshly ground pepper
- 2 eggs, hard boiled, peeled and chopped (see tip*)
Instructions
- 1
Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer.Bring to a boil, add potatoes and cook until just tender, about 15 minutes.Make sure that the water doesn’t boil away. Spread the potatoes out over a baking sheet to cool slightly.
- 2
Meanwhile, stir together parsley, yogurt, mayonnaise, onion, horseradish, salt and pepper in a large bowl.
- 3
Stir in the potatoes and eggs. Chill completely before serving, about 4 hours or overnight.