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Potato Artichoke Salad with Horseradish Dressing is a zippy twist on potato salad! Potatoes and horseradish are a match made in heaven!


Total time

0 minutes


  • 1 (5-pound) bag Russet potatoes, peeled and cut into 2-inch chunks
  • salt
  • 2 cans (14-ounce) artichoke quarters, drained, patted dry and coarsely chopped -OR- 1 (12-ounce) bag f
  • 3 stalks celery (chopped)
  • 1 large red bell pepper (chopped)
  • 1 small red onion (finely chopped)
  • dressing
  • 1 (16-ounce) jar mayonnaise
  • ½ cup dijon mustard
  • ½ cup prepared horseradish
  • ¼ cup fresh parsley
  • salt and freshly ground black pepper (to taste)


  1. Place potatoes in a large pot of salted cold water to cover and bring to a boil. Lower heat to medium and cook potatoes until tender--approximately 15 minutes. Drain and spread out onto a baking sheet to cool. When the potatoes stop steaming, place in refrigerator to cool thoroughly.
  2. Cut potatoes into bite-sized pieces. Add artichoke hearts, celery, red bell pepper and onion. Gently toss.
  3. In a separate bowl, whisk together dressing ingredients. Pour dressing over vegetables and gently stir until combined.

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