Potato Salad With Horseradish Recipe

German-style potato salad automatically wins over the baconless, mayo-choked goop we continue to serve at family reunions. And you wonder why nobody gets along. This potato salad with horseradish follows the same idea, replacing the vinegar with a bright lemon-scallion-anchovy dressing and adding parsley and yellow peppers for some textural variation. Naturally, we've kept the bacon around.

Steaming rather than boiling results in a more tender, fluffy potato, and also minimizes the chance of overcooking. Try this recipe the next time you need a great potato side that doesn't involve mayo, a masher or a drunken fight between cousins.

Potato Salad With Horseradish Recipe
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  • 1 pound baby red potatoes
  • 1 pound small white potatoes
  • 6 slices thick cut smoked bacon
  • 1/3 cup extra virgin olive oil
  • 2 heaping tablespoons prepared white horseradish
  • 1/4 cup freshly squeezed lemon juice
  • 2 scallions
  • 2 anchovy fillets
  • coarse salt and freshly ground pepper
  • 1/2 yellow bell pepper finely chopped
  • 1/4 cup flat-leaf parsley
  1. Using a vegetable steamer, steam potatoes for 10 minutes or until fork-tender. Transfer to a large bowl and let cool slightly.
  2. In a medium skillet over medium heat, fry the bacon until crisp. Reserve one tablespoon of fat, and set bacon aside to drain on a layer of paper towels.
  3. Whisk together the bacon fat, olive oil, horseradish, lemon juice, scallions and anchovies in a small bowl until emulsified, season with salt and pepper to taste, then pour over potatoes. 
  4. Crumble bacon into the bowl, then add the yellow pepper and parsley and toss lightly to coat completely.
  5. Cover and let sit for 30 minutes, then serve at room temperature.
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