Classic Stovetop Potato Salad with Egg and Horseradish

Ingredients

- 4 large potatoes, peeled and diced
- 2 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 3 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon prepared horseradish
- Salt to taste
- Black pepper to taste

Instructions

1. Cook the Potatoes
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 12-15 minutes until fork-tender.
- Drain the potatoes in a colander and set aside to cool.

2. Prepare the Dressing
- In a large mixing bowl, combine the mayonnaise, mustard, horseradish, a pinch of salt, and black pepper. Stir until smooth and well-incorporated.

3. Combine Ingredients
- Once the potatoes have cooled to room temperature, transfer them into the mixing bowl with the dressing.
- Add the chopped celery, chopped onion, and chopped hard-boiled eggs to the bowl.
- Gently mix all ingredients together until the potatoes are well-coated with the dressing and everything is evenly distributed.

4. Chill and Serve
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Serve the salad chilled as a refreshing lunch dish.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes

- Cooking Time: PT15M
15 minutes

Total Time

- PT1H35M
1 hour and 35 minutes

Type of Dish

- Lunch

Keywords

- potato salad
- horseradish flavor
- classic recipe
- creamy salad
- egg salad
- stovetop recipe
- lunch dish
- easy salad
- chilled salad
- gourmet lunch

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 1800

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