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Potato Salad with Horseradish Mustard

Potato Salad with Horseradish Mustard

A simple vinaigrette stands in for the usual mayo here. Emeril's Kicked Up Horseradish Mustard takes this side to a whole new level.

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 2 pounds small red potatoes, quartered
  • 1 small white onion, halved
  • Salt for cooking water plus 1 teaspoon
  • 4 tablespoons white balsamic vinegar
  • 1 tablespoon Emeril’s Kicked-Up Horseradish Mustard (see note)
  • 1/2 teaspoon honey
  • 1/4 cup olive oil
  • 1 tablespoon minced shallot
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoon chopped fresh cilantro
  • 1/4 teaspoon freshly ground white pepper


  • Place the potatoes and onion in a pot and add enough water to cover by at least 3 inches.  Salt the water and bring to a boil.  Immediately reduce to a simmer.  Cook until the potatoes are tender, about 15 minutes.

  • Meanwhile, make the dressing by combining the vinegar, Emeril’s Kicked-Up Horseradish Mustard (see note below), and honey in a small mixing bowl.  Whisk to combine.  Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly.  Stir in the shallot, herbs, the 1 teaspoon salt, and the pepper.  Let the dressing sit for at least 10 minutes at room temperature for the flavors to infuse.

  • Drain the potatoes and discard the onion.  Transfer the potatoes to a serving bowl.  Stir the dressing just before pouring it over the potatoes.  Toss and coat well.  Serve warm or at room temperature.

  • Note:  If you cannot find the Emeril's Kicked-Up Horseradish Mustard in your area, substitute with 2 teaspoons of Dijon mustard and 1 teaspoon of prepared horseradish.

Recipe Details