This Horseradish Potato Salad is a vintage potato salad recipe. Potatoes are tossed with a buttery lemon-horseradish dressing, then roasted until piping hot and fork tender. Finished with freshly chopped parsley for an easy side dish for any gathering.
Potatoes always make an appearance at family gatherings.
Perhaps it’s because they are relatively inexpensive and easy to make for a large crowd.
In fact, according to The Independent, “The potato produces more nutritious food more quickly, on less land, and in harsher climates than any other major crop.” So the potato really has a lot to offer for sustainability.
This recipe started with a vintage Land O’Lakes recipe and developed into a family holiday favorite for the Warker family in Philadelphia.
How to Make Warm Horseradish Potato Salad
This is a one-pot dish. Everything is mixed straight into the casserole dish.
Step 1: Heat oven + melt butter in casserole dish.
The butter melts right in the casserole dish while the oven heats. Then you’ll mix in the horseradish and lemon.
Step 2: Mix in horseradish, lemon juice and potatoes.
Everything goes straight into the same dish with the melted butter. Season well with salt and pepper.
Step 3: Roast until tender. Serve with parsley + lemon wedges.
The buttery lemon – horseradish dressing has a sweet flavor and the lemon brings just a hint of freshness to the dish. It’s a crowd pleaser.
A vintage family recipe for red potato salad layered with a buttery lemon-horseradish dressing.
- 1/4 cup butter (you can use olive oil)
- 2 Tbs horseradish
- 3 tsp fresh lemon juice, reserve the zest to garnish
- 1/2 tsp salt
- 1/8 tsp pepper
- 1.5 lbs small red or mixed new potatoes, unpeeled (about 12 potatoes)
- olive oil, to drizzle on top
- 2 Tbs chopped fresh parsley
- zest of 1 lemon (from above)
- 1 small lemon cut into wedges (optional)
Preheat oven to 350°F.
Melt butter in oven in 2-quart casserole dish. Once melted, stir in horseradish, lemon juice, salt and pepper. Add the potatoes and mix until they are well coated.
Bake covered for 60 minutes or until potatoes are tender when pierced with a fork.
Drizzle with olive oil and toss with parsley and lemon zest.
Garnish with lemon wedges, if desired.