Ingredients Jump to Instructions ↓

  1. 4 cups sliced peeled cooked red potatoes

  2. 1/4 cup chopped celery

  3. 1/4 cup sliced green onions

  4. 1/4 cup sliced radishes

  5. 1 cup (8 ounces) sour cream

  6. 2 tablespoons cider vinegar

  7. 1 envelope zesty Italian salad dressing mix

  8. 1/8 teaspoon pepper Red Radish Rosettes, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the potatoes, celery, onions and radishes. Combine the sour cream, vinegar, salad dressing mix and pepper; pour over potato mixture and toss gently. Press into a 5-cup ring mold coated with cooking spray. Cover with plastic wrap. Refrigerate for 2-3 hours. Run a knife around edges of mold to loosen. Invert onto a serving plate. Garnish with Red Radish Rosettes of desired. Yield: 6 servings.


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