Creamy Marinated Potato Salad

 

1 1/3

lb small red potatoes (8 to 12 potatoes)

3

tablespoons cider vinegar

1/2

teaspoon salt

4

eggs

8

medium green onions, sliced (1/2 cup)

1

medium stalk celery, sliced (1/2 cup)

1

small red bell pepper, coarsely chopped

3/4

cup mayonnaise or salad dressing

1/4

cup sour cream

1

teaspoon sugar

2

teaspoons prepared horseradish

2

teaspoons yellow mustard

1/4

teaspoon coarse ground black pepper

• 1 In 4-quart saucepan or Dutch oven, place potatoes; add enough water to cover. Heat to boiling. Cook about 20 minutes or until tender. Drain; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat. Let stand 30 minutes.
• 2 Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain.
• 3 Peel and chop eggs. Add to potatoes with remaining salad ingredients; mix gently.
• 4 In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. If desired, garnish with additional sliced green onions.