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Tangy Potato Salad

2 pounds red potatoes, cubed
2 celery ribs, thinly sliced
1/2 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons chopped green onion
2 teaspoons cider vinegar
2 teaspoons prepared horseradish
2 teaspoons spicy brown mustard
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Red leaf lettuce

Place potatoes in a large saucepan and cover with water. Bring to a

Printed from tasteofhome.com Sep 7, 2008

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Tangy Potato Salad cont.

boil. Reduce heat; cover and simmer for 15-20 minutes or until
tender. Drain and place in a large bowl; cool to room temperature.
Add celery. In a small bowl, combine the mayonnaise, sour cream,
onion, vinegar, horseradish, mustard, lemon juice, salt and pepper.
Stir into potato mixture. Serve in a lettuce-lined bowl.

Yield: 8 servings.