Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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Featured Recipe

Potato Salad with Bacon

  • Dijon Mustard

Potato Salad with Bacon

  • 3 pounds red creamer potatoes cut into bite sized pieces, about 1-inch
  • 1 gallon water
  • 1/4 cup salt
  • 2 tablespoons cider vinegar or rice vinegar
  • 1/2 sweet onion, peeled and diced
  • 3/4 cup mayonnaise
  • 1/4 cup Silver Spring Dijon Mustard
  • 1 pound bacon cooked til crispy and crumbled or chopped. Reserve 2 tablespoons of bacon for garnish.
  • 6 green onions green parts only, thinly sliced. Reserve 1 teaspoon for garnish.
  • 1/4 cup fresh parsley chopped. Reserve 1 teaspoon for garnish.
  • 4 hard boiled eggs peeled, and sliced. Reserve 3 slices for garnish.
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt



Bring 4 quarts of water to a boil in a large pot high heat. Add 1/4 cup of salt to the water and stir to dissolve. Carefully add the potatoes to the water and return to a boil.

Boil the potatoes for between 8 and 15 minutes, depending on what size you cut them. Beginning at 8 minutes, use tongs to extract a piece of potato and test for doneness. Do this until they are tender and easily pierced with a fork, knife, toothpick, or skewer.

Drain in a colander, then immediately return the potatoes to the pan.

Add vinegar and diced sweet onion to the pan and toss to distribute. Put a tight fitting lid on the pan and refrigerate to bring the potatoes to body temperature.

Stir in the Silver Spring Dijon Mustard, mayonnaise, green onions, parsley, chopped hard-boiled eggs, and chopped, crispy bacon. Transfer to a serving bowl.

You can either garnish with the remaining bacon, hard-boiled egg, parsley, and green onion and serve warm, or cover and refrigerate to chill.

If you refrigerate it first, stir, and add a little extra mayonnaise if needed before garnishing and serving.


Serves: 12

Recipe courtesy: | Recipe and photo created by Rebecca Lindamood of Foodie With Family