Recipe by

Visit website

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


Servings

Total time

0 minutes


Ingredients

  • 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)


Method

  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.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks