Fennel, horseradish, and mustard lend interesting flavors to red potato salad tossed in a creamy vinaigrette. Plan on 1 hour refrigeration time.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 pounds red new potatoes, cut into eighths
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, chopped
- 2 Tablespoons sour cream
- 1-1/2 teaspoons spicy brown mustard
- 1-1/2 teaspoons bottled horseradish
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 pounds fresh fennel or celery, trimmed and diced (about 3 cups)
- 1/2 bunch green onions (about 3), trimmed and thinly sliced
Preparation:
Cook potatoes in boiling lightly salted water until tender, about 20 minutes. Drain; refrigerate 1 hour.Whisk olive oil, wine vinegar, garlic, sour cream, mustard, horseradish, sugar, salt, and pepper in a large bowl.
When potatoes are cool, add to dressing along with fennel and green onions. Toss to combine.
Yield: 6 servings
Per serving: 198 calories, 4 g protein, 10 g fat, 23 g carbohydrates, 121 mg sodium, 2 mg cholesterol
Recipe Source: Family Circle All-time Favorite Recipes by Editors of Family Circle (Doubleday)
Reprinted with permission.
