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Rainbow Horseradish Potato Salad


  • 2-3┬álbs small potatoes, chopped into 2-inch pieces if larger
  • 1/4 cup red onion, chopped
  • 1 Tbsp white-wine vinegar
  • 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
  • 2 Tbsp fresh dill, finely chopped
  • 1/4 cup chopped fresh chives
  • 1 Tbsp Dijon mustard
  • 3 Tbsp prepared horseradish
  • salt and pepper to taste


1. Boil the potatoes in salted water until fork tender, cool them to room temperature and cut them into bite-sized pieces.

2. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste - you might add another tablespoon of vinegar if you feel it needs more 'zing'.

Adapted from Smitten Kitchen