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Horseradish Potato Salad

Who spiked the potato salad? Oh, that was Tulkoff!

Prep Time

15 minutes

Cook Time

20 minutes




2 to 2 1/2 lbs small Red potatoes
1/4 cup Extra virgin olive oil, as needed
4-6 Tbsp Apple cider vinegar, to taste
Salt, to taste
Black pepper, to taste
1 Green onion, thinly sliced
2 Tbsp Tulkoff Creamy Horseradish Sauce
2 Tbsp Fresh parsley, chopped
1 tsp Caraway seeds (optional)


Wash and cut potatoes into halves or quarters depending on the size. Put in a pot of salted fresh water, bring to a boil and cook until they are fork tender. Drain well.

Pour the cooked potatoes into a large bowl. While the potatoes are still warm, drizzle with extra virgin olive oil, vinegar and add salt and pepper. Toss to coat and soften the edges of the potato pieces a bit. Add the green onion, Horseradish Sauce, chopped parsley, and caraway; toss to distribute evenly. Taste and season with additional salt and pepper if needed.

Serve warm or cover and chill.