Picnic Potato Salad


  • 10 redskin potatoes
  • 1 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 3 green onions, chopped
  • 3 stalks celery, chopped
  • 1/4 cup red onion, chopped


  1. Pierce potatoes several times with a fork and place in a microwave-safe dish. Microwave on high setting for 10 to 12 minutes, until tender and cooked through. Set aside to cool. In a medium bowl, whisk together mayonnaise, vinegar, mustard, horseradish, sugar and salt. Mix in green onions, celery and red onion. Slice potatoes into one-inch cubes; carefully toss with mayonnaise mixture. Refrigerate until ready to serve.
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