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Tangy Potato Salad Recipe

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Ruth Towle of Belmont, New Hampshire downsized her own recipe to come up with this creamy picnic favorite that serves just two. "My sister visits often and this is one of our favorite dishes, served with green beans and chicken," Ruth relates.

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Tangy Potato Salad Recipe

Prep: 30 min. Cook: 15 min.

Yield: 2 Servings

30 15 45

Ingredients

2 medium potatoes, peeled
1/2 teaspoon cider vinegar
2 tablespoons diced sweet red pepper
2 tablespoons frozen peas, thawed
2 tablespoons chopped cucumber
1 tablespoon finely chopped onion
1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Sprinkle with vinegar.
When potatoes are cool enough to handle, cube and place in a small bowl. Add the red pepper, peas, cucumber and onion; toss gently to combine.
In a small bowl, combine the mayonnaise, sour cream, horseradish, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate until serving. Yield: 2 servings.

Nutritional Analysis: 1 cup (prepared with fat-free mayonnaise and reduced-fat sour cream) equals 204 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 515 mg sodium, 36 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Tangy Potato Salad in Cooking for 2 Summer 2005, p 33

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Reviewed on Jul. 07, 2011 by Ballinrobe

This is a very creamy delicious salad! I used 1/2 if the red pepper and some extra Vidalia onion. Will certainly make again for company!

Reviewed on Jun. 29, 2010 by chandracopeland

The horseradish gives a unique flavor & the peas & cucumber are different yet delicious!! Every time I make this potato salad I end up sharing the recipe!

Reviewed on Mar. 09, 2009 by whippersniper