Round out a picnic meal of oven-fried chicken and coleslaw with this piquant potato salad.
Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Dice potatoes, and place in a medium bowl.
Combine radish and remaining ingredients in a small bowl, stirring well.
Spoon sour cream mixture over potato, and toss gently. Cover and chill thoroughly.
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