Fresh dill is the perfect flavor partner for horseradish in this quick vegan potato salad. New potatoes work well in this dish because they hold their shape well even when cooked tender; brighten things up by choosing new potatoes in a variety of colors.
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Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.
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Comments (22)
Too vinegary for our tastes and way too much Garlic!
Very good but I needed to double the dressing recipe.
I added a dash more horseradish than called for. My family devoured this! Yummy! Used small cloves of garlic.
I used roasted garlic to mellow the taste.
Easy to make with a real flavor punch. I followed the recipe exactly, but I think you could add more vegetables to give a different flavor feel- for example petite peas.
Delicious and beautiful and original and healthy! BUT… 6 cloves of garlic, said no one ever! 🙂
I’m anxious to try it
I thought I was a garlic lover but I’m still trying to forget my experience with this dish a year after I made it.
Six (6!) cloves of RAW garlic.
Did all of you that loved this recipe actually use that much?
Very delicious…and lovely . What a perfect use of asparagus! I only used 2 cloves of garlic, and added garbanzo beans for a little protein. Had all ingredients except fresh dill, so added dry. This was a perfect warm lunch, with leftovers … to which I will add a touch of veganaise. Yum!
Amazing! I did double the vinegar and mustard due to other reviews. Can’t wait to make this over and over!
I couldn’t find whole grain mustard. I hope stone ground will work!?!
I added 1 packet of splenda and a bit of water to counter the vinegar. Also added about a teaspoon more mustard and horseradish. Yummy!
Too heavy on vinegar for me. Added 1T maple syrup and it balanced out perfectly.
What can I use in place of garlic? I have a sensitivity to it.
This looks and sounds delicious!! I’ve never heard of horseradish in potato salad before. The ingredients in the potato salad are some of my favorites.
Thank you. I can’t wait to try it. I’ve pinned it.
Pretty good. I really like the horseradish flavor. I made a couple changes for family preferences. Changed asparagus for green beans, and changed red peppers for radishes. Next time, I won’t add as much red wine vinegar. Thanks for the recipe. I have been looking for a potato salad without mayo or oil.
Can I use lemon juice instead of vinegar?
I think it’s important to note that if you boil purple potatoes along with red and yellow, the purples cook way faster than the others. Most of my purples fell apart when I tossed with the dressing. Also, that’s too much garlic (and I love garlic!). As another reviewer said, not quite enough dressing for two pounds of potatoes plus the other veggies; I made a little extra. I might also add more asparagus next time, especially when it’s in season and so fresh and good. I do think this will taste better after the flavors have a chance to meld–I’d add that to the directions. Taking this salad to a party; anxious to see what people think.
Delicious, fresh, and highlights the vegetables! I didn’t have dill but substituted fresh parsley and green onions. It tastes creamy without a drop of added oil.
I tried this but had to add some (vegan) mayo as the vinegar, mustard and horseradish were not enough to moisten all of the potatoes. It was delicious – the horseradish really gives it an unexpected kick.
Easy to make, fresh, and flavorful. Will definitely make it again.
Great recipe. I made this tonight and it was very easy and tasty.