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Categories:
red potatoes olive oil red wine vinegar garlic sour cream brown mustard horseradish sugar salt black pepper celery green onion
Viewed: 53 - Published at: 6 years agoIngredients
- 2 lbs red potatoes, cut into eights
- 14 cup olive oil
- 14 cup red wine vinegar
- 1 garlic clove, chopped
- 2 tablespoons sour cream
- 1 12 teaspoons spicy brown mustard
- 1 12 teaspoons horseradish, bottled
- 1 teaspoon sugar
- 14 teaspoon salt
- 18 teaspoon black pepper
- 2 lbs celery, trimmed and sliced (about 3 cups)
- 12 bunch green onion, finely sliced (about 3)
Method
- Cook potatoes, lightly salted about 20 minutes, until tender.
- Cool in refrigerator about 1 hour.
- Whisk oil oil, vinegar, sour cream, mustard, horseradish, sugar, salt and pepper into one bowl.
- When potatoes are cool toss with the dressing and add celery and onions.
