Mustard Horseradish Potato Salad Recipe
2 pounds red new potatoes, cut into eighths
1/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, chopped
2 Tbsp sour cream
1-1/2 tsp spicy brown mustard
1-1/2 tsp bottled horseradish
1 tsp sugar
1/4 tsp salt
1/8 tsp 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
Cook potatoes in boiling lightly salted water until tender, about 20 minutes. Drain; refrigerate 1 hour.
Whisk oil, 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.
Per serving: 198 calories, 4 g protein, 10 g fat, 23 g carbohydrates, 121 mg sodium, 2 mg cholesterol