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Horseradish Potato Salad with Parsley

A vintage family recipe for red potato salad layered with a buttery lemon-horseradish dressing.

Course Side Dish
Cuisine American
Keyword potato salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 315 kcal


  • 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)


  1. Preheat oven to 350°F.
  2. 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.

  3. Bake covered for 60 minutes or until potatoes are tender when pierced with a fork.
  4. Drizzle with olive oil and toss with parsley and lemon zest.
  5. Garnish with lemon wedges, if desired.

Nutrition Facts
Horseradish Potato Salad with Parsley
Amount Per Serving (1 g)
Calories 315
* Percent Daily Values are based on a 2000 calorie diet.