Mustard-Horseradish Potato Salad
- 1 of 3 Boil potatoes in lightly salted water in large saucepan until tender, about 20 minutes. Drain; refrigerate.
- 2 of 3 Whisk oil, vinegar, garlic, sour cream, mustard, horseradish, sugar, salt and pepper in large bowl.
- 3 of 3 When potatoes are cool, add to dressing along with fennel and onion. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 4 g fiber, 121 mg sodium, 4 g pro., 198 kcal cal., 10 g Fat, total, 23 g carb., 2 g sat. fat, 2 mg chol.