Round out a picnic meal of oven-fried chicken and coleslaw with this piquant potato salad.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine radish and remaining ingredients in a small bowl, stirring well.

  • Spoon sour cream mixture over potato, and toss gently. Cover and chill thoroughly.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

150 calories; calories from fat 25%; fat 4.2g; saturated fat 1.5g; mono fat 0g; poly fat 0g; protein 3.8g; carbohydrates 25.2g; fiber 0g; cholesterol 8mg; iron 0mg; sodium 296mg; calcium 0mg.
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