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Horseradish Mustard Potato Salad

Horseradish Mustard Potato Salad

Servings 8


  • 5-8 Red potatoes peeled if you prefer
  • 1/4 onion chopped
  • 2 eggs
  • 2 stalks celery chopped or sliced
  • 2 pickles diced fine
  • 1/2 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1/4 cup horseradish mustard
  • 1/2 tsp ground black pepper
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp dried dill


  • Bake potatoes for 45 minutes and then let cool before you work with them. Refrigerate overnight if you want.
  • In a pot place 2 eggs. Bring to a boil for one minute, then cover and turn off the heat for exactly 12 minutes. Remove from pot and let cool before peeling (probably a half hour at least)
  • Cut the potatoes into bite sized chunks.
  • In a large bowl combine onion, celery stalks, pickles, red wine vinegar, mayonnaise, horseradish mustard, paprika, ground black pepper, salt, dill, potatoes, cooled, peeled eggs. Using a large fork, chop eggs into bigger chunks, then mix thoroughly making sure chunks of potato are intact. Salt to taste.
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