• 8 red potatoes (medium, about 3-4 pounds)
  • 1 cup sour cream (reduced-fat, if desired)
  • 1 cup mayonnaise (OR salad dressing, reduced-fat if desired)
  • 1 teaspoon celery seed
  • 1 teaspoon seasoned salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper (ground)
  • 1 teaspoon horseradish (prepared)
  • 1 red onion (thinly sliced and separated into rings)
  • 2 cups radishes (thinly sliced, about 8 ounces)
  • 1 cup parsley (fresh, chopped)


  1. Scrub potatoes and place in a large saucepan. Cover with water and boil until tender, about 30 minutes. Drain, cool slightly, peel and slice into 1/2-inch rounds. Stir together next eight ingredients; set aside. Place one-third of potato slices in a large bowl; spread with one-third of the dressing mixture. Arrange one-third onion over dressing, one-third radishes and sprinkle with one-third parsley. Repeat layers twice with remaining ingredients.
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