If you fancy something with a bit more backbone than the usual bowl, this potato salad with horseradish is the one we keep coming back to. The horseradish gives it a warm, peppery kick that holds its own against smoked and oily fish, which is exactly why it earns its place next to barbecued mackerel on a summer evening down here. Creamy, punchy and ready in well under an hour.
Why we love this
When you want a bit more backbone than the usual bowl, this is the one, the warm peppery horseradish holding its own beside barbecued mackerel on a summer evening.
What you'll need
Gather everything first, then the cooking feels calmer.
- Small salad potatoes (any variety)
- Bunch of chives
- 2 tbsp mayonnaise
- 1-2 tsp horseradish sauce
- Salt and pepper, to taste
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Wash the potatoes, then boil for around 20 minutes until just tender.
- 2
Drain and leave to cool in a bowl.
- 3
Mix the mayonnaise and horseradish together, then stir through the potatoes.
- 4
Chop the chives, fold them through, and transfer to a serving dish.
- 5
Season with salt and pepper to taste.
Start with one teaspoon of horseradish and taste as you go - some jars pack a real punch, and it's easy to add more but impossible to take it back out. For a fresher, summery version, swap the chives for a handful of cooked peas, mangetout or green beans. It's lovely made an hour or two ahead so the flavours have time to settle.
Serve it with
It comes into its own next to smoked and oily fish, especially barbecued or smoked mackerel where it cuts the richness. Also good with herring or pan-fried bass.
Common questions
- What goes well with horseradish potato salad?
- It really comes into its own next to smoked and oily fish - barbecued or smoked mackerel especially, where the peppery horseradish cuts through the richness. It's also good with herring or a piece of pan-fried bass on a warm evening.
- Can I make it ahead of time?
- Yes, and it's all the better for it. Make it an hour or two before serving, cover and pop it in the fridge so the horseradish and chives mingle through the potatoes. Give it a gentle stir before it goes on the table.
- What are the best potatoes to use?
- Small waxy salad or new potatoes are ideal - they hold their shape when boiled and won't turn mushy once dressed. No need to peel them; the skins add a bit of texture.
- How much horseradish should I add?
- Start with a teaspoon and build from there. Jars vary a lot in heat, so taste as you stir it through and stop when it's got the kick you're after.
- How long does it keep?
- Kept covered in the fridge it's good for up to three days. Because it's a mayonnaise-based salad, keep it chilled and don't leave it sitting out in the sun at a barbecue.
- Can I make it without mayonnaise?
- You can - swap the mayo for creme fraiche or soured cream for a lighter, tangier dressing that still carries the horseradish beautifully.
