Print

Creamy Alabama White Sauce Potato Salad Recipe Easy Homemade with Horseradish

creamy Alabama white sauce potato salad - featured image
Print Recipe

A creamy and tangy potato salad featuring a unique Alabama white sauce with horseradish that adds a lively kick. Perfect for summer barbecues and gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 large eggs, hard-boiled and chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3/4 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: a few dashes of hot sauce

Instructions

  1. Place peeled and cubed Yukon Gold potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until tender but still firm when pierced with a fork. Drain and let cool slightly.
  2. While potatoes boil, place eggs in a small pot and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Cool eggs in cold water, peel, and chop.
  3. In a medium bowl, whisk together mayonnaise, apple cider vinegar, horseradish, Dijon mustard, sugar, salt, pepper, and optional hot sauce. Taste and adjust horseradish or vinegar for your preferred level of tang and heat.
  4. In a large bowl, gently fold the warm potatoes, chopped eggs, celery, red onion, and parsley. Pour the Alabama white sauce over the mixture and stir carefully, making sure to coat all the ingredients without breaking the potatoes.
  5. Cover the salad and refrigerate for at least 2 hours before serving. Before serving, give it a gentle stir and taste for seasoning—add a pinch more salt or horseradish if needed.

Notes

Do not overboil potatoes to avoid mushy texture. Use room temperature mayonnaise for easier mixing. Adjust horseradish gradually to control heat. Chill salad for at least 2 hours for best flavor. If potatoes seem dry after chilling, add a splash of apple cider vinegar.

Nutrition

Keywords: potato salad, Alabama white sauce, horseradish, creamy potato salad, summer barbecue side, tangy potato salad

Find it online: https://twirltaste.com/creamy-alabama-white-sauce-potato-salad-recipe-easy-homemade-with-horseradish/