Try This Addition to Potato Salad

Life is hard; food doesn't have to be #141 [vol6, 6.1]

Jun 04, 2025

Twenty-five years ago I tasted the best potato salad at an office party. I asked Jenni Smith for the recipe and she giggled and said, “The secret ingredient is horseradish.”

Image from Target; I bought at Aldi yesterday

In the right amount it brings pizazz to boring potatoes. Horseradish can clear your nasal passages so go slow if you haven’t had it.

Here’s Jenni’s Recipe (as I remember)

Boil ~3pounds potatoes in salted water; drain. I meant to save the water to use for making rolls and totally forgot. I used Yukon Gold but red potatoes are pretty. I’m lazy and keep skins on.

Other Ingredients:

a dollop of horseradish
cream of choice**
scallions / spring onions, chopped
bunch of fresh parsley, chopped
couple stalks celery for crunch, chopped
generous amounts of salt and pepper.
optional - boiled eggs

**Most people use mayonnaise. Lately I’ve transitioned to substituting sour cream when a recipe calls for mayonnaise. Why? Because mayo is made with (bad) seed oils and sour cream is delicious and less expensive than avocado oil mayonnaise and the taste difference is hardly noticeable. Try it and see!

I had a bunch of leftover homemade ranch and used it yesterday for my cream. I also added 1/2c cottage cheese for a boost of protein.

Don’t overthink the recipe. Just taste and add as you want.

Instructions

In the bottom of a large bowl, add a dollop of horseradish and 1/2 cup or so of whatever creamy mixture you’re using (mayo, sour cream, ranch, etc.) Mix. Add other veggies. Stir. Add potatoes on top. Generously salt the potatoes! Then mix everything. Taste and adjust. Add freshly cracked pepper on top.

Refrigerate and serve.

Fermented Veggies

My CSA basket gave me some kohlrabi and I didn’t know what to do with it. So, I shredded it, added 2% salt and let it sit on the counter for 4 days to culture. This is so yummy as a condiment with everything Mexican.