2 pounds medium red potatoes
1/2 cup Italian salad dressing
4 hard-boiled large eggs
3/4 cup sliced celery
1/3 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons celery seed
3/4 teaspoon salt
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 to 20 minutes. Drain.
2. When cool enough to handle, peel and slice potatoes. Place in a large bowl; add salad dressing and toss gently. Cover and refrigerate for 2 hours.
3. Slice eggs in half; remove yolks and set aside. Chop egg whites; add to potatoes with celery and onions.
4. In a small bowl, combine mayonnaise, sour cream, horseradish, mustard, celery seed and salt. Crumble egg yolks; add to mayonnaise mixture and whisk until blended. Spoon over potatoes; toss gently to coat. Cover and refrigerate at least 2 hours before serving.
TOTAL TIME: Prep: 20 min. Cook: 25 min. + chilling
YIELD: 8 servings.
Italian dressing and horseradish make this creamy potato salad different from most, plus those ingredients really add some zip! It’s perfect for picnics or potlucks.
Nutrition Facts
3/4 cup: 366 calories, 28g fat (6g saturated fat), 114mg cholesterol, 577mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.