Dill and Horseradish Potato Salad

Dill and Horseradish Potato Salad
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Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Nutrition Facts (per serving)
1260 Calories
51g Fat
173g Carbs
36g Protein
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Nutrition Facts
Amount per serving
Calories 1260
% Daily Value*
Total Fat 51g 65%
Saturated Fat 8g 40%
Cholesterol 28mg 9%
Sodium 4016mg 175%
Total Carbohydrate 173g 63%
Dietary Fiber 28g 101%
Total Sugars 29g
Protein 36g
Vitamin C 52mg 260%
Calcium 369mg 28%
Iron 9mg 47%
Potassium 3112mg 66%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of horseradish, plain yogurt, and dill really gives this potato salad a zing. This is a great accompaniment to most grilled and smoked meats, but works really well with pork and chicken.

Ingredients

  • 1 pound small potatoes

  • 1 can garbanzo beans, drained

  • 1/4 cup chopped red onion

  • 1/4 cup mayonnaise

  • 1/3 cup plain yogurt

  • 1 to 2 cloves garlic, minced

  • 3 tablespoons finely chopped fresh dill

  • 1 tablespoon Dijon mustard

  • 1 teaspoon sugar

  • 1 teaspoon prepared horseradish

  • 2 teaspoons kosher salt, divided, plus more to taste

  • 1/2 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Boil potatoes in water seasoned with 1 teaspoon salt until cooked through, about 25 minutes or more depending on type and size of potato.

  3. In an ice bath, cool potatoes before cutting into 1 inch cubes.

  4. In another bowl, combine beans, onion, mayonnaise, yogurt, garlic, dill, mustard, sugar, horseradish, pepper, and remaining teaspoon salt.

  5. Add potatoes to garbanzo bean mixture and mix well. Make sure not to over mix or else potatoes will become mushy. Use more salt, to taste.

  6. Cover serving bowl with plastic wrap and let sit in refrigerator for at least 2 hours before serving.

Tip

The salad will keep for up to 3 days stored in the refrigerator in an air tight container.