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Creamy Marinated Potato Salad




Source of Recipe


Terri B.


List of Ingredients




SALAD
1 1/3 lbs. new red potatoes
3 T cider vinegar
1/2 t salt
4 hard-boiled eggs, chopped
8 green onions, sliced
1 rib celery, sliced
1 small red bell pepper, coarsely chopped

DRESSING
3/4 cup mayo (I used Miracle Whip Light)
1/4 cup light sour cream
1 t sugar (I'm sure you could use Splenda instead)
2 t prepared horseradish
2 t yellow mustard
1/4 t coarsely ground black pepper

Recipe



1. In 4-quart saucepan or Dutch oven, place potatoes; add enough wter to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. (I cut my potatoes before cooking as this decreases the cooking time, and I added salt to my potato water)Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.

2. Combine potatoes and remaining salad ingredients gently. (I did this in the same bowl as the potatoes without draining off the vinegar)

3. In small bowl (I used my 2-cup glass measure), mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional green onions. If preparing a day ahead, stir in 1-2 T milk if dry (didn't need to do this; maybe because of the vinegar).