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Tangy Potato Salad for Two

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 cup: 204 calories, 5g fat (3g saturated fat), 18mg cholesterol, 515mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 6g protein.

Reviews

Average Rating:
  • Ballinrobe
    Jul 7, 2011

    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!

  • chandracopeland
    Jun 29, 2010

    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!

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