Horseradish Potato Salad with Garden Peas
My creamy potato salad with peas and horseradish is tossed with sour cream and mayonnaise. Easy, homemade, and simple! Top with chives for extra zip.
Servings 12
Calories 225kcal
Ingredients
- 4 lb yellow potatoes, peeled and cut into 1 inch dice
- kosher salt
- 2 cups frozen baby peas
- 2 tbsp white vinegar
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 3-4 tbsp horseradish
- kosher salt and black pepper, to taste
- 1/4 cup chopped fresh chives
Instructions
- Add the potatoes to a large pot and fill with cold water to cover by an inch or two.
- Put the pot over high heat and bring to a boil. Once the water is boiling, add a couple of tablespoons of kosher salt, then lower the heat to keep at a simmer.
- Cook for 14 minutes (or until almost tender with just a tiny bit of resistance), then add the peas. Cook for one more minute.
- Drain into a colander then pour over the white vinegar. Give everything a gentle toss to distribute the vinegar. Let cool for 10-15 minutes before you add the dressing.
- Mix together the mayonnaise, sour cream, and horseradish in a medium bowl.
- Move the potatoes and peas to a bowl, then pour over about a cup of the dressing. Reserve the rest for later.
- Toss to combine, taste and add salt and pepper as needed, then put the salad into the refrigerator to cool. Put the remaining dressing in the refrigerator also.
- When you are ready to serve, pour over the extra dressing and mix in. Then top with the chives.
Notes
- Potatoes: You can use red potatoes instead. Keep their jackets on if you switch.
- Vinegar: You can use cider or rice wine vinegar in place of the white.
- Cooking: Once you've reached the 12 minute mark, check the potatoes by piercing them with a skewer. Do this every minute until they are done. I know they are going to take around 14-16 minutes, but I like to doublecheck.
- Make Ahead: You will want to make the salad at least a few hours ahead of serving so it has time to cool. Once it is cold it will keep, covered, in the fridge for 2-3 days. (Don't cover if it is still warm.)
- Weeknight Side: When I'm making a small quantity, I honestly just eyeball everything, starting with 2-3 potatoes, adding 'some' peas, and using equal amounts of sour cream and mayo with a dollop of horseradish until the salad is creamy enough.
Nutrition
Calories: 225kcal