Go Back
+ servings

Kicked up Potato Salad

Rich and creamy potato salad with fresh tarragon, chives, crunchy radish with a kick of horseradish sauce, woven with ultra thin slices proscuitto ham is sure to please at any picnic this summer.
Prep Time10 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 30 mins
Course: Sides
Cuisine: British
Keyword: 30 Minute Meals, 4th of July, Easter, Egg Free, Potatoes, Salads, Spring Time Favorites, Summer Time Favorites
Servings: 4
Calories: 193kcal
Author: Healthy World Cuisine


  • 1.5 pounds red potatoes peeled and cut in half or quarters depending on size
  • salt and pepper
    to taste
  • 4 tbsp lime juice
  • 3 tsp horseradish sauce
    or to taste
  • 3 tbsp sour cream
  • 2 tbsp chives
  • 6-8 slices prosciutto
  • 6 radishes
    chopped and sliced thinly
  • 2 tbsp tarragon
    fresh leaves - optional
  • 1 tbsp olive oil drizzle for top - optional


  • Boil the red potatoes in salted water for about 10-15 minutes or until fork tender. Drain salt and pepper while they are still hot to taste. Set aside.
  • In a bowl, mix the lime juice, horseradish sauce, sour cream and chives. Season with salt and pepper to taste. Add the potatoes whilst still hot to the horseradish dressing, chives and delicately stir. Taste and adjust seasonings as required. Cool in refrigerator.
  • Plate your potato salad. Place your potato mixture on a plate. Delicately place the prosciutto along the potatoes. Top with torn tarragon leaves, sliced radishes and a drizzle of olive oil and enjoy.


We used baby red potatoes for this recipe but small white baby creamer potatoes also are nice in this recipe. Use what you have on hand. 


Serving: 1g | Calories: 193kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 136mg | Potassium: 851mg | Fiber: 3g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg