Ingredients Jump to Instructions ↓

  1. 2 medium potatoes, peeled

  2. 1/2 teaspoon cider vinegar

  3. 2 tablespoons diced sweet red pepper

  4. 2 tablespoons frozen peas, thawed

  5. 2 tablespoons chopped cucumber

  6. 1 tablespoon finely chopped onion

  7. 1/3 cup mayonnaise

  8. 1/3 cup BREAKSTONE'S® Sour Cream

  9. 1/2 teaspoon prepared horseradish

  10. 1/8 teaspoon salt

  11. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  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. 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.


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