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Zesty Potato Salad

 Zesty Potato Salad
A new, zippy version of the old favorite, this refreshing potato salad is sure to please! Horseradish gives it a delightfully different flavor. Try it for your next family gathering or picnic. —Aney Chatterton, Soda Springs, Idaho
6 ServingsPrep: 45 min. + chilling


  • 2 pounds red potatoes
  • 3/4 teaspoon salt, divided
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon pepper
  • 4 hard-cooked eggs, chopped
  • 3 bacon strips, cooked and crumbled
  • 2 green onions, sliced


  • Place potatoes in a large saucepan and cover with water. Add 1/4
  • teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 20
  • minutes or until tender. Drain and cool. Cut potatoes into cubes.
  • In a large bowl, combine the mayonnaise, sour cream, horseradish,
  • parsley, pepper and remaining salt. Stir in the potatoes, eggs,
  • bacon and onions. Cover and refrigerate for up to 24 hours. Yield:
  • 6 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 357 calories, 23 g fat (6 g saturated fat), 164 mg cholesterol, 523 mg sodium, 26 g carbohydrate, 3 g fiber, 9 g protein.