This is not your grandmother's potato salad. Give a little kick to potato salad with this layered version of the summer classic. Horseradish and radishes give extra flavor and crunch. Serve with your favorite backyard meals like Backyard Barbecue Spareribs or Black Pepper Chops with Molasses Butter.

Peppery Potato Salad

8 medium-sized red potatoes, about 3 to 4 pounds
1 cup sour cream, reduced-fat, if desired
1 cup mayonnaise or salad dressing, reduced-fat if desired
1 teaspoon celery seeds
1 teaspoon seasoned salt
1 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1 teaspoon hot pepper sauce
1 teaspoon prepared horeseradish
1 red onion, thinly sliced and separated into rings
2 cups thinly sliced radishes, about 8 ounces
1 cup chopped fresh parsley

1. Scrub potatoes and place in a large saucepan. Cover with water and boil until tender, about 30 minutes. Drain, cool slightly, peel and slice into 1/2-inch rounds.
2. Stir together next eight ingredients; set aside.
3. Place one-third of potato slices in a large bowl; spread with one-third of the dressing mixture. Arrange one-third onion over dressing, one-third radishes and sprinkle with one-third parsley.
4. Repeat layers twice with remaining ingredients.

Serves 12.

Recipe provided courtesy of Pork: The Other White Meat.