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Tangy Potato Salad Recipe

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This recipe for Tangy Potato Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, May 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds red potatoes, cubed
2 celery ribs, thinly sliced
1/2 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons chopped green onion
2 teaspoons cider vinegar
2 teaspoons prepared horseradish
2 teaspoons spicy brown mustard
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Red leaf lettuce

Directions:
Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and place in a large bowl; cool to room temperature. Add celery.
In a small bowl, combine the mayonnaise, sour cream, onion, vinegar, horseradish, mustard, lemon juice, salt and pepper. Stir into potato mixture. Serve in a lettuce-lined bowl.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Nutrition Facts
One serving: 3/4 cup Calories: 109 Fat: 1 g Saturated Fat: 1 g Cholesterol: 4 mg Sodium: 314 mg Carbohydrate: 22 g Fiber: 3 g Protein: 3 g

I got this recipe from www.tasteofhome.com/Recipes by Lesley Pew.

 

 

 

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