Horseradish Potato Salad


  • 6 medium red skin potatoes
  • 1 cup mayonnaise
  • 2 tbs yellow mustard
  • 2 tsp prepared horseradish
  • 1/2 lb of green olives stuffed with pimentos, chopped
  • 1 medium onion, minced
  • kosher and fresh cracked black pepper to taste.
  • Cook potatoes, skin on in salted water until tender, drain and cool.
  • Remove skins and cut into cubes.
  • Using a whisk, beat together the mayonnaise, mustard and horseradish.
  • Fold the dressing, into potatoes.
  • Add sliced olives and onions.
  • Refrigerate covered before serving.

Print Recipe

No Comments

Leave a reply