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Grilled Horseradish Potato Salad

This tangy grilled interpretation of the classic German potato salad packs a punch thanks to the addition of grated fresh horseradish and Dijon mustard. Red onion, crushed red pepper and lemon zest bring even more heat. Pack for a picnic and serve either warm or chilled.

Serves 8
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
164 calories per serving


> 2 lb red and white new potatoes, unpeeled
> 3 tbsp grated fresh horseradish, divided
> 6 tbsp olive oil, divided
> 1/3 cup white wine vinegar
> 1 tbsp Dijon-style mustard
> 1/2 cup finely chopped red onion
> 2 tbsp lemon zest
> 2 tbsp chopped fresh parsley
> 1/8 tsp crushed red pepper flakes


Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F-350°F). Bring 4 cups water to boiling in a large saucepan. Add potatoes; cook 5-7 minutes. Drain, pat dry, and cut into rounds 1/4-inch thick. Brush with 2 tablespoons of the oil, and sprinkle with 2 tablespoons of the horseradish.
Grill potatoes 10-15 minutes or until browned and tender, turning occasionally. Spread on a wire rack to cool slightly. Transfer to a large mixing bowl.
Combine vinegar, remaining 4 tablespoons oil, mustard, onion, remaining 1 tablespoon horseradish, lemon zest, parsley and red pepper flakes in a small bowl. Add to potatoes, stirring well. Serve warm or chilled.

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