Peppery Potato Salad
This is not your grandmother's potato salad. Horseradish and radishes add extra flavor and crunch to this layered version of a summer classic.
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
- 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.
- Stir together next eight ingredients; set aside.
- 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.
- Repeat layers twice with remaining ingredients.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.